The wonderful and multi-award-winning Gopal’s Curry Shack will be serving up various special dals and pulse dishes as part of the British Dal Festival Dal Trail. We’re delighted that they’ve shared Mel’s closely guarded recipe for this sumptuous coconut dal otherwise know as “Roald Dal”.
- 200g red lentils
- 50g channa dal
- 1 cinnamon stick
- 1.5 tsp turmeric
- 1 tin of full fat coconut milk
- 3 tbsp of vegetable oil
- 1 large white onion, peeled and finely diced
- 3 cloves of garlic, peeled and finely chopped or grated
- 2 thumb-sized pieces of ginger, grated (leave the skin on)
- 1 level tsp garam masala
- 1 tsp ground cumin
- 2 tsp cumin seeds
- 1 tsp ground coriander
- 2 tsp mustard seeds
- Thoroughly rinse the lentils until the water runs clear. Cover and soak for 10 mins, then drain.
- Put the lentils in a large saucepan with around 1 litre of cold water, the cinnamon stick and the turmeric and bring to the boil. Skim off any froth that surfaces and simmer for one hour or until the lentils are cooked.
- You may need to top up the dal with extra water if it starts to thicken too much-you are aiming for a soupy texture at the end.
- Add the coconut milk and a little salt and continue to cook for a further 10 minutes over a gentle heat until it has thickened a little. Stir frequently to stop it sticking and to break down the dal.
- Take the pan off the heat.
- In a frying pan over a medium heat add the oil, then fry the onion until soft and golden brown – about 10 minutes. Add the garlic and grated ginger and continue to fry for a further three minutes.
- Add the spices, stir fry for 2 minutes, then add a little water to stop the mixture catching
- In a separate dry frying pan, gently toast the cumin seeds & mustard seeds until the mustard seeds start to pop.
- Add the spiced onion mix and the seeds into the dal, season to taste.
- Serve topped with fresh coriander, a swirl of yoghurt and bread to scoop up.
This recipe was contributed by Gopal’s Curry Shack.
Photo courtesy Gopal’s Curry Shack