DAL (serves 4)
2 onions, chopped
4 garlic cloves, crushed
5cm ginger, finely grated
6tbsp olive oil
2tsp each cumin and mustard seeds and 5 cloves
3tsp turmeric and 1tsp chilli powder
150g yellow lentils
175g red lentils
400g tin tomatoes
400g water
400g tin coconut milk
Cook the yellow lentils in plenty of water for an hour, til soft.
In a large pan fry the seeds in the olive oil for 2 minutes then the spice powders for 2 mins, then add the onion, garlic and ginger and cook gently for 10 more.
Add the tomatoes, water, yellow and red lentils, coconut milk, and some salt. Simmer for 30 mins til the lentils are all soft, adding more water if needed. To serve, add a squeeze of lemon and some soft herbs - mint and coriander if you have it. Freezes brilliantly.
PEANUT & LIME SALAD
1 punnet cherry toms, halved
Half an avocado, chopped
1 small shallot, finely sliced
1 inch cucumber, chopped
1 small carrot, grated
A handful salted peanuts, chopped
A handful soft herbs, chopped
Juice of a lime
Gently toss everything together with a big pinch of sea salt.
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