Dahl is something I started eating much later in life than I should have. And I have taken to it with a vengeance. There is something about it. It nourishes when food needs to go far beyond simply a means of sustenance to something deeper and more beautiful: food for the belly and the soul.
This recipe is big on the crunch of coriander seeds, roughly crushed – I love the smokiness they add. You might get the odd bit stuck in your teeth, but it’s worth it.
Ingredients 22
To Temper
To Serve
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Method 5
Set your slow cooker to the sauté function. Add the and, once hot, add the , and and cook for 1–2 minutes – just a quick fry.
Add the , , grated , grated , , , , and , and set the heat to low. Give everything a good stir, then close the lid and cook for 2 hours.
Just before you are ready to serve, it is time to temper. Melt the in a saucepan over a medium heat, add the and , followed by the , and and fry, stirring occasionally, until the onion is tender and browned, about 5 minutes. Be careful as the seeds will spit. Remove from the heat and, when ready to serve, stir into the lentils.
Add the and a squeeze of lime juice, if using, and season generously to taste with salt flakes.
Serve with rice, fried curry leaves, if using, coriander and roti.
