Dhal with coriander and fried onion

AT A GLANCE

  • Serves 6 people

  •  
  • Dhal
  • 1 tbsp vegetable oil
  • 4 cloves garlic
  • 2 long dried red chillies
  • 8 fresh curry leaves
  • 300 gm yellow split peas, soaked in water for 1 hour
  • 1 tsp ground turmeric
  • 1 tbsp ground cumin
  • 1 tbsp lemon juice
  • 1 cup (loosely packed) coriander leaves
  • To serve: Cooked basmati rice
  •  
  • Fried onion
  • 300 ml vegetable oil
  • 2 onions, finely shaved on a mandolin
01   Heat vegetable oil in a large saucepan, add garlic and chillies and sauté over medium heat for 3 minutes, add curry leaves, then spices and cook for 1 minute. Add drained split peas and 1.5 litres of water and bring to the boil over high heat. Skim scum from surface, reduce heat to medium and simmer, stirring occasionally, for 2 hours or until peas have reduced to a coarse purée.
02   For fried onion, heat oil in a saucepan to 180C, add onion and cook, stirring, for 2-3 minutes or until golden and crisp. Remove to an absorbent paper lined-plate and cool. Reserve oil and refrigerate for later use.
03   Season dhal to taste with sea salt, freshly ground black pepper and lemon juice. Serve dhal spooned over rice, topped with fried onion and coriander leaves.

Topics:

CUMIN, ONIONS, PEAS, MAIN, GARLIC, MASTERCLASS, CORIANDER, CHILLIES, TURMERIC, INDIAN, WINTER

Recipe:

RODNEY DUNN

Photography:

CHRIS CHEN

Styling:

LYNSEY FRYERS

FEATURED IN

Jun 2007

Jun 2007

View Full Site