Sri Lankan Dhal
Recipe by Matthew Hayden from Matthew Hayden's Home Ground
What’s for dinner? Why not dish up this healthy Sri Lankan lentil recipe from episode one of Matthew Hayden’s Home Ground?
Ingredients
- 2 brown onions, diced
- 2 tomatoes, diced
- 4 cloves garlic, sliced
- 1 cup extra virgin olive oil
- 2 tablespoons black mustard seeds
- 1 cinnamon stick
- 1 teaspoon cardamom pods
- ½ teaspoon coriander seeds
- 3 cups channa or toor dhal (Channa and toor are small lentils which look like split peas and are related to chickpeas. Toor dhal is slightly smaller than channa dhal.)
Method
- Soak the dhal overnight.
- Boil the soaked dhal in a saucepan with water until soft.
- Heat olive oil in a separate pan and add the black mustard seeds, cinnamon stick, cardamom pods and coriander seeds.
- When you can hear the black mustard seeds popping, add the chopped onion and garlic. Once they soften, add the chopped tomatoes.
- When the dhal is ready, drain and add to the vegetable mix. Stir to combine.
- Allow to remain on a lower heat for a couple of minutes before serving.
