Puy Lentil Dal

Serves 2.

Ingredients

• 1 tbsp rapeseed oil
• 1 large onion, diced
• 4 cloves garlic, thinly sliced
• 1 thumb sized piece ginger, grated
• 3 curry leaves
• 1 bay leaf
• 2 cardamon pods
• 180g puy lentils
• 300ml vegetable stock
• ½ tsp ground turmeric
• 200ml coconut milk
• ½ red onion
• Juice 2 limes
• Pinch Malden Salt
• Cracked black pepper
• 150g coconut yogurt
• Zest 1 lemon
• ½ tsp mustard seeds

Method

1. Heat a little oil in a large saucepan over medium heat. Add in the onions, garlic and ginger and sweat them down together for 10 minutes until completely soft. Add in the curry leaves, bay leaf and cardamom pods and cook for a few more minutes to release their fragrance. Then add in the puy lentils, whole cherry tomatoes, vegetable stock and turmeric and bring to a boil. Turn the heat down to a simmer, add in the coconut milk and cook for 20-25 minutes until the puy lentils are completely soft, you may need to add in more stock throughout the cooking process if all the liquid is absorbed. Season with salt and pepper.
2. Meanwhile, prepare the pink onions. In a small frying pan heat a little oil, add in the onions and cook on a low heat for 10 minutes until completely soft but not browned. Tip the onions into a bowl and squeeze over the lime juice so that they are completely covered. Leave for 15 minutes until they turn bright pink. Season to taste.
3. To make the coconut yogurt, place the coconut yogurt in a small mixing bowl together with the lemon zest. In a small frying pan, gently cook the mustard seeds to release their fragrance, only a minute or two, and then add these to the yogurt.
4. Once the dal is cooked place into serving bowls and top with the onions, coconut cream and fresh coriander.