Gujarati Dal with Coriander and Coconut Chutney
Ingredients
- 1 400ml can chopped tomatoes
- 200g red lentils
- Pinch sea salt
- 1 tsp chilli powder
- 1 tsp ground turmeric
- Juice of 3 limes
- 1 thumb-sized knob of ginger
- 3 medjool dates
Topping
- 5 tbsp ghee or vegetable oil
- 8 fresh curry leaves
- 3 small red chillies
- 1 tbsp yellow mustard seeds
- 1/2 tsp fenugreek seeds
- 2 garlic cloves
Chutney
- 15g desiccated coconut
- 1 large bunch coriander
- 3 green chillies
- 25g salted peanuts
- 1 thumb-sized knob of ginger
- 1 pinch sea salt
- Zest and juice of one lemon
- 1 tsp coconut oil
Preparation
Bring the tomatoes, lentils, salt and 4 cups of water to a boil in a medium saucepan.
Reduce heat and simmer for 20-25 minutes, until the lentils are soft.
Add the chilli powder, turmeric, lime juice, ginger and dates to a food processor and process to form a smooth paste.
Stir the paste mix into the lentils and simmer for another 5 minutes.
Take off the heat and blend to a thin, soup-type dal.
Just before serving, heat the ghee or oil in a small, heavy-based frying pan over a medium-high heat.
Once hot, add the garlic, curry leaves, chillies and seeds one at a time, swirling the pan between additions.
Cook for about 30 seconds, until the spices are toasted and begin to pop, and the garlic begins to brown.
Spoon the spices over the dal and serve immediately.
Chutney
Place the coconut in a bowl with double the amount of water and leave to soak for five minutes, then rinse and drain.
Add all the ingredients to a food processor and pulse until evenly chopped.
Notes
This dal balances sweet and sour flavors, with sweetness from dates and sourness from limes.
Serve with basmati rice and flaky parathas for a complete meal; paratha recipe is available separately.
