Creamy Dhal

My Creamy Dhal owes thanks to the North Indian staple of orange lentils, a dish familiar and much adapted in the UK. I first ate it when I was 18 on a working gap yearn North India. There the dhal was very runny and served with chapatis straight off the stove. I now prefer my dhal creamier and thicker and sometimes with veg running through it. Apologies to the real thing but I m sure all recipes move, change and adapt as they move through food cultures.

I had chapati making lessons in India from the Punjabi cook but after much shouting about my inability to squat on the floor by the improvised stove I was deemed a hopeless student. I do still miss those fragrant, fresh hot chapatis.  You’ll be amused to hear I’m now back on the case of chapatti making.

Serve the dhal with other spiced dishes or on its own, with a garnish of quick fried grated carrot with mustard seeds or with a pesto. It is particularly spectacular served as a kind of dhal pond with a spiced whole roast cauliflower representing the castle in the middle. 

Ingredients

Serves 2 as a main meal or 4/6 when served alongside other dishes

turmeric (to colour, try 1 tsp)

1x400g tin coconut milk

oil for frying

400ml veg stock

2 grated carrots or 2 large handfuls spinach (optional)

juice of 1 lemon

chopped coriander to garnish

2 cloves garlic, finely chopped

Big toe sized piece of ginger, skin removed, chopped into chubby pieces

2 green chillies, halved, seeds removed and sliced in half moons

1 white onion, halved and sliced

250g dried orange lentils

1tbs cumin seeds

1tbs ground coriander

Method

1. Rinse the lentils until the water runs clear.

2. Fry the onion for 10 minutes or until golden.

3. Add the chilli and the ginger. Cook together until soft and golden.

4. Add the garlic and the cumin seeds and cook for a couple of minutes.

5. Tip in the lentils, and the ground coriander. Mix everything together.

6. Add the liquids, the coconut milk, the stock and the turmeric. Stir together and simmer very slowly for 25 minutes or until the lentils are soft. Stir regularly as its easy to burn at this stage. If the dhal is getting too thick, add more liquid.

7. Put in the grated carrots, if using, and cook for 7 minutes more. Stir as you go. if you are using spinach leaves, cook for 2/3 minutes or until the leaves have just wilted.

8. Garnish your dish with coriander and, if cooked separately, the stir fried carrots.