⚠️ Untested Recipe: This recipe hasn’t been tested yet. Measurements and instructions may need adjustment.

A fragrant Malaysian take on dal - flavored with lemongrass, coconut, curry leaves, and finished with chili oil. Proof that lentil stews are anything but boring.

Ingredients

Dal

  • 3 tbsp rapeseed oil
  • 10 fresh or frozen curry leaves
  • 1 lemongrass stalk, finely chopped
  • 2 star anise
  • 1 yellow onion, finely chopped
  • 2 garlic cloves, finely chopped
  • 1 tsp ground coriander
  • 1 tsp cumin
  • 0.5 tsp turmeric
  • 1.5 tsp chili powder
  • 1 tbsp tomato paste
  • 3 dl red lentils
  • 1.25 tsp salt
  • 2 carrots, finely chopped
  • 400 ml coconut milk
  • 8 dl water
  • 1 tbsp tamarind paste

To serve

  • 2 tbsp crispy chili oil
  • bread or rice
  • fresh coriander
  • spring rolls (optional)

Instructions

  1. Fry aromatics: Heat oil in a pot. Add curry leaves, lemongrass and star anise. Fry until leaves are crispy, about 30 seconds.

  2. Soften onion: Add onion and fry for about 8 minutes until soft and slightly translucent.

  3. Add garlic: Stir in garlic and fry for 2 minutes.

  4. Add spices: Stir in coriander, cumin, turmeric and chili powder. Add tomato paste, lentils and salt. Fry for 2 minutes.

  5. Simmer: Add carrots, coconut milk and water. Bring to a boil and simmer for 20-25 minutes, stirring occasionally. The dal should thicken and carrots should soften.

  6. Finish: Stir in tamarind paste.

  7. Serve: With crispy chili oil, bread or rice, and fresh coriander.

Notes

Curry leaves: Fresh curry leaves are found in Indian and Asian grocery stores, often in the fridge or freezer section. They add an irreplaceable fragrance.

Tamarind: Adds a sweet-sour tang that balances the coconut. Substitute with 1 tbsp lime juice + 1 tsp sugar or date syrup.

Budget meal: Red lentils are cheap, versatile, and delicious when cooked right.

Source: Vegomagasinet