Sophie’s Dal Recipe From Sophie Wallis Cooked By Richard Lupton

Reicpe courtesy of Sophie Wallis

Sophie's dal cooked by Richard Lupton


Oil

1 tsp black mustard seeds

1 tsp cumin seeds

10 fresh curry leaves

1 large diced onion

1 diced green chilli

1 tbsp garlic/ginger paste

1 tsp turmeric powder

1 tsp kashmiri chilli powder

1 tbsp madras curry powder

1 tbsp tomato puree

1 cup rinsed red lentils

4 cups veg stock

1 tsp garam masala

Coconut block (optional)

Coriander (garnish)

Squeeze lemon



Heat oil in a pan, add a teaspoon of black mustard seeds, teaspoon of cumin seeds and around ten fresh curry leaves

Then add a large diced onion and a diced green finger chilli and fry off until nice and soft; about ten mins.

Add a tablespoon of garlic and ginger paste and fry for another minute

Then add a teaspoon of turmeric, teaspoon of Kashmiri chilli powder (or other mild chilli powder) and a tablespoon of good quality madras curry powder, fry for another minute or so.

Then add a really big squeeze of tom purée, one cup of rinsed red lentils and four cups of veg stock.

Simmer for around 25-30 mins until the lentils are well cooked and mushed, stirring well towards the end to break them down

Add a teaspoon of garam masala towards the end of cooking.

I sometimes add a lump of coconut block for a nice sweet coconut flavour if I fancy it!

Serve with lots of fresh coriander and a squeeze of lemon. Plus more seasoning if needed!


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