1/2 tsp yellow mustard seeds
1 tsp cumin seeds
3 dried chillies , broken in half, seeds removed
2 tbsp ghee or coconut oil
2 medium onions , finely chopped (brown or red)
6 garlic cloves , finely chopped
2 tbsp ginger , finely chopped
8 fresh curry leaves , or 6 dried
1 tinned tomatoes
5 cups water
4 cups dried red or green lentils, skin on, lentils soaked overnight
1 tsp ground cumin
1 tsp turmeric powder
1/4 tsp garam marsala
2 tsp salt
Steamed brown basmati and wild rice and apple fig chutney (see notes)
Day before...To soak lentils rinse lentils and leave to soak in plenty of water overnight. Soak wild rice overnight. Drain in colander at least an hour before using.
Follow instructions for chutney below
- Heat ghee in a small pan over medium heat until hot but not smoking.
- Add cumin and mustard seeds, stir until cumin is slightly golden.
- Add chillies and cook for 20 seconds, add onions and cook until tinged with gold. Don't let the spices burn!
- Lower heat to medium, add garlic, ginger and curry leaves. Cook for 1 minute until garlic starts to turn golden and smells
- Add tomatoes and ground cumin, cook until tomatoes start to break down and thicken to a paste - about 2 minutes.
- Add lentils, water & turmeric bring to very low simmer, cover for up to 30 mins depending on softness of lentils (well soaked lentils may only require half the time).
- Remove lid, add salt and simmer gently for 10 minutes to thicken.
- Stir through garam masala at the end.
- Serve Dhal over brown basmati and wild rice garnished with a sprig of coriander
Rice & chutney notes
Cook Basmati by heating a tablespoon of coconut oil and toasting the rice (2 cups), stirring for around 3 minutes. Add boiling water (approx 5 cups) and reduce heat to lowest possible temperature, cover and allow to absorb water until rice is fluffy.
Wild rice (1/2 cup) will only need approx 10 mins gentle simmer after soaking. Combine rices
For chutney place 1 cup chopped dried figs and 3 cups chopped dried apples in a bowl. Pour over 1 cup boiling water and allow to stand overnight. When cool fold through chopped coriander and mint leaves