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 saffron ghee 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 and chopped coriander.