Malaysian Dal with Red Lentils
⚠️ 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 Fry aromatics: Heat oil in a pot. Add curry leaves, lemongrass and star anise. Fry until leaves are crispy, about 30 seconds. ...