Mum’s Dahl with Basmati Rice, Tomato Chutney & Pickles

Serves 4-6
Time 1 hour

Ingredients

1 cup yellow split peas – soaked in hot water prior for a few hours (reduces cooking time, softens)

Approximately 3 cups of water (quantity depends on extra veggies, you can always add more water as you go )

1 tsp cumin seeds

6 curry leaves

1 brown onion, diced

1 red onion, diced

2 garlic cloves, crushed

1 carrot, chopped into rings

A handful of spinach, chopped – silverbeet or baby spinach

4 tomatoes, roughly chopped

1 tbsp turmeric powder

Salt & pepper to season

1 tbsp extra virgin olive oil

Fresh coriander, chopped

Method

Place oil in a pot (can use ghee, I tend to use olive oil as it’s better for you) and brown onion and garlic.

Toss in curry leaves and cumin seeds after a minute or so and toss with onion and garlic for 1-2 minutes.

Drain lentils (if soaking) and add to the pot – toss lentils around to ensure coated.

Boil water and add to the pot – add enough to cover your lentils generously, with a fingernail of extra water on top of them (you can always add more water if needed, if the dahl is too thick).

Add turmeric and pepper to the pot.

Add carrot and 1 of the tomatoes(reserve the remaining for the chutney).

Gently simmer for 45 mins to 1 hour – intermittently clear the froth that develops on top of the pot and discard. Stir through the spinach right before serving.

Combine remaining tomatoes in a bowl with diced red onion and chopped coriander. Season with salt. 

Serve on a bed of rice with tomato chutney and prepared pickles.