Red Lentil, Ginger & Coriander Dahl (Slow Cooker)
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
1 tsp olive oil
1⁄2 onion, very finely chopped
2 cloves garlic, finely chopped
1 green chilli, deseeded, finely sliced
275 g red lentils
1 1⁄2 tbsp coriander seeds, toasted, roughly crushed
1 1⁄2 tbsp ginger, grated
1 tbsp fresh turmeric, grated
2 tsp Sri Lankan curry powder
1 cinnamon stick, bruised
500 ml coconut milk
8 curry leaves, fresh
To Temper
60 ml coconut oil
2 tsp panch phoran, heaped
1 tsp brown mustard seeds
1 onion, finely sliced
1 clove garlic, crushed
2 long green chillies, finely sliced
To Serve
60 ml coconut cream, optional
lime wedges, optional
salt flakes, to season
steamed rice
curry leaves, fried, optional
coriander leaves (cilantro leaves)
roti, optional
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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.
