Red Lentil Dhal with Tamarind, Coconut Yoghurt & Toasted Coconut Sambol

Ingredients

Serves 4

2 tbsp coconut oil
2 red onions, chopped
2 garlic cloves, finely chopped
1-2 green chillies, finely chopped
1 tsp cumin seeds
1 tsp fennel seeds
1 tin plum tomatoes
1 x 400g tin coconut milk
2 tsp turmeric
450g red lentils, rinsed
600ml water
2-3 tbsp tamarind paste, to taste

For the toasted coconut sambol:
2 tbsp coconut oil
2 tsp black mustard seeds
2 tbsp fresh curry leaves
6 tbsp desiccated coconut
1 lime, cut into wedges

Dhal can get repetitive, especially in the late winter when spring vegetables are not yet upon us and we are still reaching for comfort food to get us through the chillier weather. This richly spiced dhal with its earthy notes from the fennel and cumin and gentle spice from the fresh chilli is given a pleasing lift, a lightness of touch from the fruity sour notes of tamarind which is complemented by the rich coconut milk. It looks gorgeous too, with its deep tan colour, like the colour of a much loved pair of brown leather boots. But it is the texture of the sambol that really turns it into something fit for feeding friends – nutty, toasted coconut, fragrant curry leaves and toasted mustard seeds add an irresistible and delicious crunch. It is both edifying and incredibly moreish. If you can find tamarind pods in Asian supermarkets, it is well worth buying a box – their flavour is a world away from the rather tinny flavour of jarred tamarind and as such makes beautiful puddings too.

Recipe

Warm the oil in a large pan and fry the onions for 15 minutes until soft. Add the garlic and chillies to the pan and cook for a further 5 minutes before stirring in the spices. Add the tomatoes and cook for another 10 minutes to soften, then add the coconut milk, lentils and water.

Bring to the boil and cook for 25-30 minutes, stirring regularly, until all the lentils are tender. Add salt at the end to taste, then stir in the tamarind paste. Keep warm while you toast the coconut.

Warm the coconut oil in a small frying pan over medium heat and when hot, add the mustard seeds. Once they begin to pop, add coconut and curry leaves and stir fry for a few minutes until the coconut is golden. Season with salt then remove from the heat.

Spoon the dhal into bowls, top with the sambol, a handful of coriander and a squeeze of fresh lime.  Some warm roti or flatbread would not go amiss.