Ingredients

Method

• For the dhal:
• 1 T ghee
• 1 onion, chopped
• 1 T garlic, minced
• 1 T ginger, minced
• 1 T fresh turmeric, minced
• 8 curry leaves
• 1 T garam masala
• 280 g red lentils
• 1 x 400 ml can coconut milk
• 2 cups vegetable or chicken stock
• salt, to taste
• 1 green chilli, thinly sliced, for serving
• coriander, for serving
• lemon wedges, for serving
• rotis, warmed, for serving
• For the cucumber-and-mint raita, mix:
• ½ cucumber, thinly sliced
• 6 T plain full-cream yoghurt
• 6 mint leaves, chopped

Method

Ingredients

1. To make the dhal, heat the ghee in a saucepan and add the onion. Cook over a medium heat until soft. Add the garlic, ginger, turmeric, curry leaves and garam masala and cook for 1 minute. Stir in the lentils, coconut milk and stock.

2. Simmer for 20 minutes, or until soft. Season to taste.

3 Serve with Bombay potatoes, eggs, chilli, coriander, lemon, raita and warm rotis.

Find the recipe for Bombay potatoes with chilli eggs here.

Find more Indian recipes here. 

Photographs: Tobymurphy
Production: Brita Du Plessis
Food assistant: Kate Ferreira