I have made a lot of different lentil dishes over the years, all of them lovely, all of them incredibly moreish. I have slightly adapted this one from a Rick Stein recipe, and it stands head and shoulders above every other dhal recipe I have ever used. It’s that good.
It’s subtle, with the merest glow of warmth from the chilli and exquisitely perfumed by the turmeric. You will find yourself tasting it as you go along, and struggling to stop yourself having just a little bit more. Then something truly magical happens…
Just before you serve it you temper it with gently fried onion, ginger, green chilli and tomato, stir it through, taste it, and stand back in astonishment. The temper adds new layers of vibrant flavour, while underlining the perfume of coconut and turmeric. If forced to choose just one dish to eat for the rest of my life, this would be an extremely strong contender.
Photo Credit: Dropping The V Sign
RECIPE serves 4
250g red lentils
100g coconut oil
2 garlic cloves, finely chopped
1 tbsp ground turmeric
1 tsp hot chilli powder
400ml coconut milk
1 tbsp black mustard seeds
a fat thumb of ginger, finely chopped
2 green chillies, finely chopped
A pinch of asafoetida (optional, but essential in my opinion)
a small bunch of fresh coriander, chopped
In a large bowl, cover the lentils with the water and leave to soak while you work on preparation.
Coarsely chop half of the onions, finely dice the other half.
Coarsely chop half the tomatoes, finely dice the other half.
Heat 50g of the coconut oil in a large pan then gently fry the coarsely chopped onions and coarsely chopped tomatoes with the garlic, for around 8 to 10 minutes until softened into something resembling a paste. Add the turmeric and the chilli powder and cook on for a minute or so.
Add the lentils together with their soaking water, stir well and bring to the boil. Add the coconut milk and bring back to boiling point before reducing to a low simmer. Leave it to cook until thickened and the lentils are fully soft; this may only take around ten minutes, depending on the age of your lentils. When cooked, season and set aside. I generally find that lentils of any kind will appreciate more salt than you might think, but only when they are fully cooked.
At this point it is always good to leave the dhal to sit for a few hours to allow the base flavours to develop and mingle, but you can of course go straight on to serving if pushed for time.
To finish the dish: gently re-heat the lentils to just below boiling point, and heat the remaining 50g of coconut oil in a large pan that has a lid. When the oil is hot, add the black mustard seeds and cover the pan. When the seeds start to pop, which will only be a minute or so, add the ginger, finely diced onion and finely diced tomato, the green chillies and asafoetida. Cook gently for around 5 minutes until softened but not coloured, then add to the warmed lentils and stir through. Add the chopped coriander and allow it to wilt in the dish as you bring it to the table.