Curry Dal

I made this dal the other week after being to Braise for a sausage making course.  We had it under a pan fried country sausage and it was just delicious. I see they found the recipe from http://www.monicabhide.com  and so I largely kept in unchanged however I added some fenugreek seeds and curry leaves to boost the flavor a little.  I used brown lentils as I couldn't find moong dal, the original recipe calls for the split yellow mung bean moong dal, and so if I find them I will try it with those another time.  I don't think it impacts the flavor too much, probably just a slightly longer cooking time with brown lentils.

I served it with my fish cakes http://whatsfordinner-mum.blogspot.com/2013/02/fish-cakes.html and the flavors complimented each other beautifully.  

Makes 4 serves

1 cup green/brown lentils (Or split yellow mung bean, moong dal)

4 cups water

1 tspn turmeric

4 tblspn vegetable oil

1 cup coconut milk

Tadka

1 tspn cumin seeds

1/2 tspn mustard seeds
1/2 tspn fenugreek seeds

1 small red onion, minced

1 or 2 whole dried red chili's, crushed
4 or 5 curry leaves

1 tspn grated ginger

2 cloves garlic, minced

1 or 2 small tomato, finely chopped (optional)

salt to taste

1 tblspn minced fresh cilantro

Method:

• Rinse dal or lentils under running water in a fine mesh sieve and remove any debris which doesn't belong.  
• Drain thoroughly.  
• In a deep saucepan, bring water, turmeric and 1 tblspn of oil to a boil over high heat
• Add lentils/dal. Reduce heat to medium-low and simmer, uncover for 30mins, stirring occasionally until dal is soft.  If the water starts to evaporate, add another 1/2 cup water.  
• Remove from heat and set aside.

• In a medium skillet, heat the remaining 3 tblspn of oil over medium-high heat.  
• Add cumin seeds, mustard and fenugreek seeds and when they begin to sizzle and pop, add onion.  
• Saute for a few minutes until onions are browned.  
• Add ginger, garlic, chilies and tomato.  Cook for a couple of minutes and then add coconut milk.
• Cook stirring occasionally for another 8 minutes, add cilantro and salt to taste and mix well.

Add tadka to dal and mix well until thickened.