Coral Lentil Dal, an Indian Comfort Classic

Method

1. 1

   Prepare the vegetables Finely chop the onion, green pepper, red pepper, carrot, celery and garlic. Grate or finely chop the fresh ginger.

2. 2

   Build the spice base Heat a little olive oil in a large saucepan. Add the onion, garlic and ginger and cook for 3–5 minutes, until softened. Add the cumin, turmeric, ground coriander, smoked paprika and chilli. Stir for around 30 seconds to release the aromas.

3. 3

   Add the vegetables Add the peppers, carrot and celery and cook for another 5–7 minutes, stirring occasionally.

4. 4

   Add the lentils Rinse the coral lentils under cold water until the water runs mostly clear. Add them to the saucepan and mix well with the vegetables and spices.

5. 5

   Add the aromatics Add the cinnamon stick, star anise, cardamom seeds and bay leaf. Season with salt and pepper.

6. 6

   Cook the dal Pour in the coconut milk and bring everything to a gentle simmer. Cover and cook over low to medium heat for around 20–25 minutes, stirring occasionally. The lentils should become soft and creamy. If the dal becomes too thick before the lentils are fully cooked, add a little water or extra coconut milk.

7. 7

   Adjust the seasoning Remove the cinnamon stick, star anise and bay leaf. Taste and adjust the salt, pepper and chilli according to your preference. For a smoother dal, gently mash some of the lentils and vegetables with the back of a spoon while keeping some texture.

8. 8

   Finish Add a small drizzle of olive oil and finish with freshly chopped cilantro or parsley.

9. 9

   Serve Serve the dal hot with fresh naan, rice or both. The creamy coconut milk, sweet vegetables and warm spices create a comforting bowl with a beautiful balance of sweetness, spice and richness.