Of course the dhal dolls won! WOOT!
Dhal is so scrummy and versatile that it's both an epic side dish and a solid choice for a stand-alone meal. Although it's potentially one of the most difficult curries to eat with your hands, we believe half the fun is throwing large quantities of it at your face with the hope that some of it makes it into the hole. Therefore the skill level required, out of 10, to make this curry, is a 3 but to eat this curry is a 6.
- 1 1⁄2 cups yellow or red lentils
- 2 tablespoons coconut oil
- 1 onion, chopped
- 4 garlic cloves, finely chopped
- 10 -12 fresh curry leaves
- 1 -2 dried red chili
- 1 teaspoon brown mustard seeds
- 1 teaspoon turmeric
- 1 inch piece cinnamon stick
- 3 cloves
- 2 green cardamom pods, crushed
- 1 teaspoon fenugreek seeds
- 1 (14 ounce) can coconut milk
- 2 1⁄2 cups water sea salt, to taste
- corriander leaf, to garnish
- Rinse the lentils well in cold water, then drain.
- Heat the oil in a large, heavy-based, preferably non-stick, saucepan and saute the onion and garlic with the curry leaves, chili and mustard seeds, until golden and fragrant.
- Add the drained lentils, turmeric, cinnamon, cloves, cardamom pods, fenugreek and coconut milk.
- Mix well, then add the water.
- Bring to the boil, then reduce heat, cover, and simmer gently for 40 minutes, or longer if necessary.
- Stir occasionally to ensure the dhal does not stick to the bottom of the pan.
- You may choose to increase the cooking temperature, and/or partially uncover the dhal towards the end of the cooking time, if you prefer your dhal with less fluid, rather than 'soupy'.
- When the dal is soft, season to taste with sea salt.
- Garnish with chopped corrainder and serve with other curry dishes and roti or enjoy all by itself. YUM!