Red Lentil Dahl – Serves 6
Sauté 1 onion, 1 stalk celery and 1 carrot (all finely chopped) in 1 tbsp each of butter and oil. Add 1 tbsp garam masala, I tbsp Korma Spice, 1 tspn ground cumin, and cook for 1 minute. Add 400 gm diced tomatoes, 300 gm red lentils (washed and drained), 1 Lt stock, 200 ml coconut milk. Simmer for about 30 minutes, add more stock or water as necessary. Season with salt and pepper.
Sprinkle a little garam masala on hash browns sautéed potatoes, or roast sweet potatoes.
Use as a dry rub (or moisten with oil), on red meats, chicken, or seafood before grilling.
Add to minced lamb for kebabs, meatballs, or lamb burgers. Add a pinch to sauteed spinach, dry fried cauliflower, eggplant, or beans.
Add to basmati rice dishes (chicken biryani), or samosa fillings
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