This recipe has evolved over time and is just heavenly. You can feel the goodness pouring down into your tummy and its so delicious, and creamy and most probably good for you!
This is a good base recipe that you can add your own favourite spices or other flavours too. I have also added chunks of cod and salmon to the mix at the end of the cooking time and as you leave the dal to rest, the fish should cook through nicely.
Ingredients. Serves 2
1 Medium Onion, finely chopped
2 Fat cloves of Garlic, crushed and chopped
Fresh Ginger, 3-4cm, peeled and sliced
1 Chilli, sliced thinly. Dried works fine and colour depends on your heat preferences!
6 Kaffir Lime Leaves
1tsp Ground Cinnamon
1tsp Ground Turmeric
150g Lentils. Red ones work well
1 Can of Coconut Milk. 400ml
400ml Water
Juice of half a Lime
Handful of Cherry Tomatoes, halved
Olive Oil
Salt & Pepper
Method
1. You will need a heavy pan than can sit on the hob / Aga top etc. A large saucepan will also be fine. Add a good glug of olive oil and then the onion, garlic and ginger and cook gently, we don't want burnt edges
2. Add the lime leaves, cinnamon, chilli and turmeric and cook for another 5 minutes
3. Now add the lentils with the coconut milk and water and give it a jolly good stir. Bring the boil and then reduce the heat to simmer for about 20 minutes until the lentils are soft and cooked through
4. Finish with a squeeze of lime and stir through the cherry tomatoes, pop the lid on and allow to sit for a few minutes
5. Stir, serve and enjoy with a handful of coriander or parsley!
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