T here is a presumption that when the weather warms up, whatever a person wants, it 's salad. Well, not that person. While I love salads, for dinner I need to feel the heat of a meal in my belly. There is a multitude of dals, as many as there are Indian cooks, but the kind I want in summer is light and fresh, like today's recipe, which I ate for the first time at tiffin delivery service Dabba Drop . It's sweet with fennel, fresh with dill and wonderfully tangy with lime.
Anshu from Dabba Drop was kind enough to send me his recipe, which I have adapted here. need split mung beans, which you can find in Asian supermarkets and online.
Preparation 10 min
Cooking 35 min
300g of split yellow mung lentils
1 teaspoon ground turmeric
1 ¼ teaspoon fine sea salt
4 tablespoons rapeseed oil - I like the data from Mr Organic
1 teaspoon cumin seeds
1 ½ teaspoon black mustard seeds
1 large onion , peeled and finely chopped
1 large bulb fennel (about 500g), trimmed and finely chopped
1 handful fresh dill (about 10g), chopped, plus a little more to finish
2 green peppers , chopped
4 garlic cloves , peeled and crushed
200ml of coconut milk
1½ tablespoon lime juice (i.e. from 1 lime)
Steamed basmati or jasmine rice , to serve
Wash the mung lentils until the water is clear, put in a large saucepan with the turmeric and cover with 1, 2 liter of water. Bring to a boil, lower the heat and simmer for 20-25 minutes, until they are cooked, that is, when the lentils start to break down andto merge when agitated. Add the salt and set aside.
While the lentils are cooking, heat the oil in a large pan over medium heat and, once hot (test in holding a hand 20cm above the pan), add the cumin and mustard seeds. Thirty seconds later, when they burst, add the onion, fennel and dill, and cook, stirring occasionally, until tender and caramelized. should take about 20 minutes.
Add the chillies and garlic, saute for three more minutes, then pour into the pot of lentils with the milk. coconut; if the mixture seems to be a little looser, add a little water. Bring the mixture to a bubble, then remove from heat and stir in the lime juice. Taste and adjust the salt, lime and / or chili as you like.
Decorate in a serving bowl,decorate with a few sprigs of dill and serve with steamed basmati or jasmine rice.