Serves: 2 bowls
Dietary guidance: v v
2 inch piece ginger root
2 garlic cloves
2 small fresh red chillies, seeded (or not if you like it really hot!)
2 tbsp sunflower oil
1 tsp cumin seeds
2/3 cup red lentils
1 cup of water
1 tbsp hot curry paste
1 cup coconut cream
juice of i lemon ( i add a little more)
Handfull of fresh cilantro leaves
1/4 cup cup sliced Almonds
salt and ground pepper
Pel ginger, and chop that with the onion garlic and chilies (fine dice).
heat oil in pan and saute the ginger , onion, chilie, and cumin seeds over medium heat, about 5 minutes so the onion is cooked but not browned.
Add the lentils and measured water, bring to the boil, then reduce heat to low, cover stiriring occasionaly for about 15-20 min until the lentils are tender but not broken up.
Stir in about 2 tbsp of the coconut cream , bring to the boil and cook uncovered until the mixture is thick and pulpy.
remove from heat , add the lemon juice and cilantro and season to taste.
dry fry the almond slices for about 1-2 minutes per side . Stir in about 3/4's of the almonds into the dahl. reserve the rest for garnish.
Transfer the Dahl to a serving bowl; swril in the coconut cream, sprinkle the reserved almonds on top. Enjoy!