Lemon & Coconut Dhal

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* Exported from MasterCook *

 

Lemon and Coconut Dhal

 

Recipe By : Over the Top on the Side

Serving Size : 8 Preparation Time :1:00

Categories : Ethnic

 

Amount Measure Ingredient -- Preparation Method

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piece ginger

SIZE OF PIECE - 2 inches

1 onion

2 garlic cloves

2 small red chiles -- seeded

2 tablespoons sunflower oil

1 teaspoon cumin seed

2/3 cup red lentils

1 cup water

1 tablespoon hot curry paste

1 scant cup coconut cream

1 lemon -- juiced

handful fresh cilantro leaves

1/4 cup sliced almonds

salt and pepper -- to taste

 

Use a vegetable peeler to peel the ginger and finely chop it with the onion,

garlic and chilies.

 

Heat the oil in a large shallow saucepan. Add the ginger mixture and cumin

seeds. Cook for 5 minutes, until softened but not colored. Stir the lentils,

water and curry paste into the pan. Bring to a boil, cover and cook gently over

low heat for 15-20 minutes, stirring occasionally, until the lentils are just

tender and not yet broken. Stir in all but 2 tablespoons of the coconut cream.

Bring to a boil and cook uncovered, for 15-20 more minutes, until the mixture is

thick and pulpy. Remove from the heat, then stir in the lemon juice and the

whole cilantro leaves. Add salt and pepper to taste.

 

Heat a large frying pan and cook the slivered almonds for 1-2 minutes on each

side, until golden brown. Stir about three-quarters of the toasted almonds into

the dhal. Transfer the dhal to a serving bowl and swirl in the remaining

coconut cream. Scatter the reserved almonds on top and serve warm.

 

Variation: Try making this dhal with yellow split peas; they take longer to

cook and a little extra water has to be added, but the result is equally tasty.

 

*AUTHOR'S NOTES*

A warm spicy dish, this can be served either as a dip with poppadums or served

as a main-meal accompaniment.

 

 

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NOTES : This recipe is brought to you via the courtesy of the Ucook.com website.

 

SOURCE:

Over the Top on the Side by Silvana Franco and Nicola Diggins (p. 146).