The amazing part of this recipe is the little crunchy fried leaves on top! I mean, its all good, but that just takes it to the next level!
So get your naan on and fry up some eggs, slather this all over them, top with an egg and some chilli jam and you are good to go. Easy midweek dinner sorted! (How good are eggs hey??)
Of course this is good with all your usual suspects;
to name a few. Have fun!
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Need
- 1/2 Teaspoon Coriander Seed(s)
- 1/2 Teaspoon Cumin Seed(s)
- 1 Brown Onion halved
- 3 Garlic Cloves
- 1 Green Chilli(es) halved
- 20 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Teaspoon Ground Turmeric
- 1 Tablespoon Garam Masala
- 500 Grams split yellow peas, rinsed
- 750 Grams liquid vegetable stock
- 1 Teaspoon Pink Salt Flakes BUY
- 400 Milliliters Coconut Milk
- 2 Limes juice
- 1 Handful Curry leaves
- Extra Virgin Olive Oil (EVOO) for frying BUY
- 1 Handful Fresh Coriander leaves
- 1 Batch tomato and onion chutney
Do
- 1
Dry fry the coriander and cumin seeds in a hot pan until fragrant. Set aside.
- 2
Place onion, garlic, chilli and EVOO into the Thermomix bowl. Chop 5 sec/speed 6. Sauté 5 min/Varoma/speed 1.
- 3
Add turmeric and garam masala. Cook 1 min/Varoma/speed 1.
- 4
Add split peas, stock, salt and the seeds. Cook 40 min/100°C/speed soft.
- 5
Add coconut milk. Cook 30 min/90°C/speed soft. Add lime juice and stir to combine. Taste and season with salt as needed.
- 6
Fry the curry leaves in hot EVOO until crispy.
- 7
Serve dahl with crispy curry leaves. fresh coriander leaves and tomato and onion chutney.
