Dahl Curry with Saffron Ghee is a nourishing recipe in many ways. Being a vegetarian dish with the option of chilli can be rewarding for a meat free dish and/or subtle spice. A warm bowl with steamed rice and a ladle off this exquisite dahl can truly be comfort food.
200g yellow split peas
1/8 tsp ground turmeric
1 tbs chopped shallots
1 tsp ground cumin seeds
60ml vegetable oil or 30ml coconut oil and 30ml saffron ghee
1/2 tsp whole black mustard seeds
10-12 fresh or dried curry leaves
2tbs peeled and finely sliced shallots
2 cloves of garlic, peeled and finely chopped
150g medium sized tomato chopped
1tsp of sea salt
300ml tinned or fresh unsweetened coconut milk
1tbs of ghee mixed with a few drops of Saffron Liquid Concentrate to garnish
1tbs of chopped coriander for garnish
- > Wash the yellow spilt peas several times in changes of water and pick out any impurities.
- > Put the yellow split peas along with 900ml of water and the ground turmeric into a heavy based pan.
- > Bring to the boil and then turn the heat to low and cover, leaving the lid slightly ajar.
- > Simmer the dal for about 45 minutes.
- > Now stir in the chopped shallots and ground cumin.
- > Cover and cook for further 15 minutes. If the dahl seems too thick at this point add up to 125ml of boiling water to your preference.
- > The dahl at this stage should be a thick soup like consistency.
- > Leave the dahl on a very low heat whilst you complete the last step.
- > Heat oil/ghee in a separate fry pan over a medium heat.
- > When hot, add the whole black mustard seeds.
- > Once they start to pop, quickly add in the curry leaves, sliced shallots and garlic.
- > Stir and fry until the shallots have slightly caramelised.
- > Now add in the chopped tomato and continue to fry until softened.
- > Once this is done add the contents of the fry pan into the pot of dahl, add the salt and coconut milk and continue to stir for a minute.
- > Garnish the dahl with the saffron ghee (mixed ghee and a few drops of Saffron Liquid Concentrate) and chopped coriander.