- serves 4 people
- preparation 5 minutes
- cooking 20 minutes
- difficulty Easy level
Ingredients
- 2 tbsp olive oil
- 1 sprig rosemary
- 2 Makrut lime leaves
- 1 large brown onion, thinly sliced
- 6 curry leaves
- 2 tsp garam masala
- 2 tsp ground coriander
- 2 tsp finely grated ginger
- 400 g can finely chopped tomatoes
- 400 ml water
- 1 cup red lentils, rinsed
- Salt
- Coriander leaves, cooked basmati rice, thick yoghurt, lime wedges, to serve
Instructions
- Heat the oil in a large heavy-based saucepan, then add the rosemary and lime leaves. Add the onion and cook, stirring, until golden. Stir through the curry leaves, spices and ginger and cook for a further minute, or until fragrant.
- Stir through the chopped tomatoes, water and lentils with a generous pinch of salt. Cook, stirring occasionally, until the lentils are tender.
- Spoon the share-house dahl into a large serving bowl and sprinkle with coriander leaves. Serve with rice, a dollop of yoghurt and lime wedges on the side.
Photography by Jiwon Kim.
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Cook’s Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
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