Australian Gourmet Traveller - (06)June 2019 (1)

GOURMET TRAVELLER 79

Masterclass

RECIPE & WORDS O TAMA CAREY. PHOTOGRAPHY ALICIA TAYLOR. STYLING LYNSEY FRYERS. ALL PROPS STYLIST’S OWN.

350 gm(2¾cups)dried red split

lentils,rinsed

250 ml(1cup)coconutmilk

Steamedrice,toserve

FIRSTTEMPER

50 gmcoconutoil

1½ onions,diced

2 garliccloves,finelychopped

10 gmginger,finelychopped

1 freshcurryleafsprig,

leavespicked

1 tspyellowmustardseeds

1 tspgroundturmeric

1 cinnamonquill

1 pandanleaf(see note), cut into

3cmpieces

1 lemongrassstalk, white part

only,bruised

SECONDTEMPER

80 gmghee

1 smallonion,thinlysliced

1 largeredchilli(seeds optional),

thinlysliced

¼ cup(looselypacked)

freshcurryleaves

1 tsp yellow mustard seeds

1

Forfirsttemper,heatoilin a wok

overlowheatuntilmeltedand

startingtoshimmer.Addonion,garlic,

gingerandcurryleavesandfry,

stirringoccasionally,untilonionis soft

(5-7minutes).Addspicesandstiruntil

seedsstarttopopandspicesstart

tocatch(1-2minutes).Addpandan

andlemongrassandstirtocombine.

2

Addlentils,seasontotaste,and

stirtocoat.Addcoconutmilkwith

750mlwaterandsimmer,stirring

occasionally,untillentilsstartto

fallapart(10-15minutes).

3

Meanwhile,forsecondtemper,

heatgheein a separatewok

orlargesaucepanoverhighheat

untilshimmering.Addremaining

ingredientsandstir-fryuntilonionis

startingtocaramelise(15-20minutes).

Stirtemperthroughlentils,season

to taste and serve with rice.●

STEP BYSTEP

SERVES 4 // PREPTIME 15 MINS

// COOK 45 MINS

DIAL UP YOUR DHAL

• Thisdhalcanbemadewithcoconutoil,ghee,orboth.


• Dhalcanbepreparedwithanylentil,withwildly
  differentfinishedproducts(chanalentils,forexample,
  resultinquitea textureddhal).Cookingtime and
  theamountofliquidneededwillvary.


• InSriLanka,dhalis usuallyjustoneinanarrayof
  dishesthatmakeupa mealalongsidecurry,rice,
  mallungandsambols,soit’softensimplyflavoured.
  If youdowanttorampuptheflavour,fennel,cumin
  orcorianderseedscanbeaddedtothetemper.


• Thisrecipecanbethinneddownwithwateror
  coconutmilkaccordingtotaste;a thinnerdhalwith
  boiledeggsstirredthrough,andservedwithpol
  roti and pol sambol, makes a great breakfast dish.

NoteFreshand

frozenpandan

leavesareavailable

fromselectAsian

supermarkets.

Trythisdhal

withhard-boiled

eggs,polroti

andpolsambol

for breakfast.