When two ultimate comfort foods meet and co-exist. This only improves when the ingredients are left to get to know each other over a 24-hour period. You're welcome.
2 brown onions, thinly sliced
1 tsp brown mustard seeds
1 tsp fenugreek seeds
1 tsp ground coriander
1 tsp ground turmeric
1 tsp sweet cayenne pepper
1 tsp paprika
1 ½ tbsp garam masala
1 tsp salt
1 tsp brown sugar
1 tbsp minced ginger
½ tbsp rice bran oil (or other flavourless oil)
2 x 400g cans diced tomatoes
1 cup chicken stock (or vegetable stock)
400ml coconut milk
1 ½ cups red split lentils
2 dried chillies
1 bay leaf
1 tbsp tomato paste
400g shredded roast chicken (optional)
¼ cup mint leaves, chopped
¼ cup coriander leaves, chopped
microherbs if you are feeling fancy (optional)
naan and/or steamed rice
1. Add the onion, spices, salt, sugar and ginger to a medium saucepan with half a tablespoon of rice bran or other flavourless oil. Cook over medium heat until fragrant.
2. Add the remaining dhal ingredients except for the butter and cook for 20 to 25 minutes or until the lentils are beginning to break down. Remove from heat.
3. From here you can serve immediately or cover the pot and let the ingredients get acquainted in the fridge for a few days. You can also stir the chicken through the dhal rather than serve it on top as pictured.
4. To serve, simply warm through over low-medium heat, add the butter and stir until melted and fully incorporated into the dhal mixture. Scatter with herbs and serve piping hot with naan and/or rice. (Top with shredded roast chicken if you didn't add to the dhal mixture as per the previous step.)
Find more of Katrina Meynink's recipes in the Good Food Favourite Recipes cookbook.