Sunday, 18 October 2009

Coconut and Lime Dahl

Last night I had a hankering for dahl makhani but few of the ingredients. Instead I ended up cooking something that had the characteristics I craved but used the ingredients I had. I give you "Coconut and Lime Dahl".

Warning: The quantities are a rough guide as this was very much instinctive cooking.

1 small tin kidney beans (dried would be fine if cooked and boiled sufficiently in advance)
1 half cup (I use the term loosely) red lentils (masoor dahl)
1 half cup white lentils (urad dahl)
1/2 bulb of garlic, roughly chopped
1/2 tablespoon of sri lankan black curry powder
1 lime
Two hot chillies (I used supermarket favourites Dutch Chillies).
440ml coconut milk
1 kafir lime leaf, shredded
3 cardamom pods, bashed
1/2 tablespoon of garam masala

Bring the pulses to the boil for ten minutes then skim off the foam

Add the sri lankan curry powder, garlic, lime leaves, chilli and cardamom and pour in the coconut milk and bring to a simmer for twenty minutes.

Slice the lime, squeeze it and throw the segments in, then simmer for a further twenty minutes.

Add the garam masala, stir and serve.

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