Works beautifully as a tasty and nutritional meal in its own right, or as a side dish to team with another curry.
- Tip the lentils into a sieve. Rinse well under a tap. Drain them well.
- Peel and finely chop the onion. De-seed the chilli and dice it. Crush or dice the garlic.
- Dissolve the creamed coconut in hot/boiling water.
- Tip the oil into a large pan on how heat. Fry the onion gently, stirring for 5 minutes plus, until soft. Add the garlic, chilli and curry paste. Stir for 2 minutes. Add the lentils. Stir to coat.
- Pour the water/creamed coconut mix into the lentils. Add the tomato puree and chutney, juice of half the lemon and the cinnamon stick if using. Stir. Simmer on a very gentle heat for 15 minutes. Check and stir every so often so it doesn’t stick or dry out. Add a splash of water if it threatens to. You’re after a soft, creamy, thick puree with the lentils having disintegrated.
- Taste and then season your dahl with lemon, salt and chopped/torn coriander.
- Serve this to spoon onto plates with other curries or in bowls or scoop up with chapattis or naan.
- This is great with Raita and Onion Bjahis too and a fresh mango chutney (see Sides).
- For an optional topping add more coriander, with some fried garlic slices and popped onion seeds.