Always partial to a bit of daal with most things curry, this is a stunning dip with naan bread (see future posting) Great with curry, by itself with steamed rice or just serve with steamed veggies to add a flavour boost. You can add some cooked chicken to this and serve with rice, lemon wedges and chopped fresh coriander (cilantro) for a wonderful easy meal! Not strictly ‘daal’ with the addition of coconut cream, but I can assure you, you’ll be singing my praises as soon as you taste this! In fact you’ll be calling me a real ‘dahl’! (Yes folks that is how us Aussies say Darl!!)
NEED:
1 cup dried yellow split peas
2 onions
10 cloves garlic
2 inch piece of fresh ginger peeled
Enough stock to cover and add as required. (Approx 4 x split pea measurement)
4 tablespoons turmeric
generous amount of olive oil (2 tablespoons)
1/2 can coconut milk (200 mls)
lemons
coriander or cilantro to taste
DO:
Peel garlic, onion, ginger, place in Thermomix bowl and chop on Speed 9 for 3 seconds (NOT KIDDING!!)
Meanwhile heat oil in heavy pan on Induction max. Turn down to 6 immediately.
Add chopped aromatics and cook till fragrant.
Add rinsed peas and turmeric.
Stir until heated through.
Add all of stock and bring to boil on Induction max.
Turn down to 4, cover with tight fitting lid and leave simmering for several hours.
You may have to turn it down again, 2 is ideal for a long enough period. (8 hours)
Stir occasionally and add more stock or water as needed.
The mix should be quite liquid.
Stir through cocnut milk and the juice of one lemon.
Simmer for at least another hour without a lid to thicken.
Leave in pan to cool.
The mix should become quite solid.
SERVE:The next day warmed through with any accompaniments as mentioned above.
USED:
Sounds interesting and delicious……….
Just came over from the GCC to say hi. You dip sounds delicious and shall be looking forward to the naan bread.