Never Daal

SERVES 8

PREP TIME 35 mins + 3 hrs soaking time

DIFFICULTY Easy

INGREDIENTS

2 tablespoons vegetable oil
1 large red onion, diced
3 garlic cloves, finely chopped
3 cm (1 1⁄4 inch) knob of ginger, grated
1 bird’s eye chilli, sliced (optional)
1 teaspoon black mustard seeds
2 teaspoons curry powder
2 teaspoons ground turmeric
1 teaspoon garam masala
5 curry leaves
1 1⁄2 cups (305 g) red split lentils, soaked in water for at least 3 hours
2 cups (500 ml) boiling water
400 ml (13 1⁄2 fl oz) tin coconut milk
1 small red capsicum (pepper), seeded and diced
100 g (3 1⁄2 oz) cherry tomatoes

SAMBAL TOPPER
1 cup (65 g) shredded coconut
1 long green chilli, finely chopped
Zest of 1 lime
3 tablespoons fried shallots
1 tablespoon lime juice
1 teaspoon sea salt
1 teaspoon sesame oil
1 teaspoon chopped coriander (cilantro) stem, leaves reserved for serving

OPTIONAL INGREDIENTS
Fried curry leaves and yellow mustard seeds, fried eggs, lime cheeks, roast pumpkin (squash) wedges

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METHOD

1. Heat the oil in a large deep frying pan over medium heat and sauté the onion, garlic, ginger, chilli, and mustard seeds for 5 minutes.

2. Add the curry powder, turmeric, garam masala, and curry leaves and cook, stirring, over high heat for 10 minutes.

3. Drain the lentils and rinse with cold water, then add to the pan and stir well. Pour in the boiling water and bring the mixture to a boil.

4. Reduce the heat to low and simmer for 30 minutes, stirring occasionally.

5. Add the coconut milk, capsicum, and tomatoes and simmer, stirring, for 10 minutes.

6. For the sambal, combine all the ingredients in a bowl.

7. Spoon the sambal over the daal and finish with the coriander leaves.