Grandma’s Dahl
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Grandma’s Dahl
Recipe By Louis Tikaram
Ingredients
250 g yellow split peas or lentils (soaked in 1 l water overnight)
1 large knob ginger (peeled & sliced)
1 tbsp salt
1 heaped tbsp Coles ground turmeric powder
2 tbsp Squeaky Gate extra virgin olive oil
1 tsp black mustard seeds
1 tsp Coles cumin seeds
3 cloves garlic (crushed and chopped)
1 cup brown onion (finely diced)
10 Coles curry leaves
2 birds eye chilies (chopped)
½ cup chopped fresh coriander
Method
Drain the lentils, then add to a medium pot with 1.25 litres of water and bring to the boil with sliced ginger, salt and turmeric powder.
Boil for 15 minutes until the lentils are soft, then take off the heat and let sit for another 15 minutes.
In a separate similar sized pot heat the canola oil and add the cumin & mustard seeds and stir over medium low heat till mustard seeds start to pop around 2 minutes.
Add the diced onion, garlic, curry leaves and chilli and continue to cook till onions are translucent, around 1 to 2 minutes.
Pour the entire pot of lentils & water into the pot of spices and bring back to the boil.
Add the chopped coriander, give it a stir, turn heat off and place the lid on till serving.
