South Indian Dahl

As the days and nights are drawing in further, we decided it was about time to share a heartwarming, soul-filling hot recipe with you.

Inspired by her travels to India, Alex has created this South Indian Dahl, which we serve here at Feed The Soul with our Indian Waffles.

South Indian Dahl

Serves 6

Curry Paste:

·        2 onions, roughly chopped

·        1 cup fresh ginger

·        1 cup fresh turmeric

·        1 400ml tin chopped tomatoes

·        Pinch of salt

·        Pinch of black pepper

·        2 red chillies, stems removed

·        4 tbsp medium curry powder

·        5 tbsp olive oil

Add all ingredients to a blender or food processor and whizz until well combined, you want the paste to retain some texture so ensure you do not over-blend! 

*If sealed in an airtight container, the curry paste will keep in the fridge for up to 10 days.

Dahl:

·        ¼ cup coconut oil

·        2 medium onions, cut into half moons

·        Small handful of curry leaves

·        4 cups red lentils

·        3 tbsp of the curry paste

·        7 cups water

·        1 400ml tin coconut milk 

·        150g mango chutney

·        Small handful fresh coriander

·        Pinch of salt

Melt the coconut oil in a large pan over a medium high heat.

Add the onions and curry leaves to the pan and sweat for 5 minutes or until the onions turn translucent, stirring occasionally to ensure the onions do not burn.

Toss in the red lentils and curry paste to the pan and fry, while stirring continuously for 2 minutes.

Pour in all the water and bring to the boil, then reduce to a simmer.

Simmer for 40 minutes or until the lentils are cooked through. If the dahl begins to look dry, add a cup of water at a time and mix well.

Remove the pan from the heat and add the coconut milk, mango chutney, coriander and salt.

Stir well then serve!