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Never Dahl with Sambal - Lucy Tweed Recipe!

by Bronni Page

Local Never Dahl with Sambal - Lucy Tweed Recipe!

We are thrilled to share a luscious recipe from Lucy Tweed, of Every Night of the Week (ENOTW) fame! Combining her sought-after food styling talents with family life and getting dinner on the table, ahem, every night of the week, Lucy dishes up sanity-saving meal ideas for the daily grind.

A late-comer to the magic of dahl, Lucy says this recipe comes via the Fijian ancestry of a friend and uses coconut milk, linking it back to Kerala style. She describes the finished dish as soft and aromatic, heavily reliant on warming spices, with threads of heritage to fairytale times. Mmmmm sounds amazing! Enough talk, shall we dive into dahl?

Never Dahl with Sambal

To make 8 serves, you need:

2 tablespoons olive oil

1 large red onion, diced

3 garliccloves, finely chopped

3 cm knob of ginger, grated

1 red chilli, sliced (optional)

1 teaspoon black mustard seeds*

2 teaspoons curry powder*

1 teaspoon garam masala*

5 curry leaves*
(* make it easy - sub in 2-3 tablespoons Indian Curry Paste

2 teaspoons ground turmeric, or 3 teaspoons grated fresh turmeric

1 ½ cups (305 g) red split lentils, soaked in water for at least 3 hours

2 cups (500 ml) boiling water

400 ml  Coco Quench

1 small red capsicum, seeded and diced

100g cherry tomatoes

Sambal topper
1 cup (65 g) shredded coconut

1 red chilli, finely chopped

zest of 1 lime

3 tablespoons fried shallots

1 tablespoon lime juice

1 teaspoon sea salt

1 teaspoon sesame oil

1 teaspoon chopped coriander stem, leaves reserved for serving

To make:

  • Heat the oil in a large frying pan over medium heat and saute the onion, garlic, ginger, chilli and mustard seeds for 5 minutes
  • Add the curry powder, turmeric, garam masala and curry leaves and cook, stirring, over high heat for 10 minutes
  • Drain the lentils and rinse with cold water, then add to the pan and stir well
  • Pour in the boiling water and bring the whole thing to the boil
  • Reduce the heat to low and simmer for 30 minutes, stirring occasionally
  • Add the coconut milk, capsicum and tomatoes and simmer, stirring, for 10 minutes

For the sambal, combine all the ingredients in a bowl.

  • Spoon the sambal over the dahl and finish with the coriander leaves, serve with steamed rice, wedges of baked pumpkin and a generous dollop of tangy natural coconut yoghurt.

A dah-ling of a dish!
You can find more of Lucy's amazing recipes in her book - Every. Night. Of. The. Week. We highly recommend you get your hands on a copy for loads of meal inspo.

Planning on whipping up this dahl recipe this week? 
We can home deliver the fresh, local goodies you need! Check out when we deliver to your suburb here.

Local Bronni Page
Bronni Page

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