Tuesday, May 1, 2012

Recipe: Thai Dahl

Bit of a fusion dish really- lots of earthy indian flavours and ingredients, but cooked with a tin of coconut milk added as well, giving the dish a distict thai/malaysian flavour. Mum said if Thai restaurants served more dishes like this then she would prefer it much more as a cuisine! I say 30 minutes in stage 2, but basically it's ready as soon as it's the thickness that you prefer it. I served this with steamed basmati rice and salad on the side of the bowl.

Thai Dahl (serves 3)

1 tbsp olive oil
1 tbsp butter
1 red onion, diced
1 red chilli, finely chopped
3 garlic cloves, crushed
Large handful fresh coriander, chopped
1 tsp mustard or nigella seeds
2 tsp garam masala
1 tsp lemon juice
250g red lentils
1 litre vegetable stock
1 tin coconut milk
2 large ripe tomatoes, diced
Salt, pepper and sugar to taste

1. Sautee the onion, garlic, chilli and coriander for 10 minutes, stirring often. Add the mustard seeds and garam masala and cook for a further 2 minutes.
2. Add all other ingredients, and cook on a low heat, covered, for 30 minutes, stirring often. Season to taste, and serve with a little extra fresh coriander on the top for garnish.

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