Peach Habanero Dhal
Spicy & Creamy
The Dhal
- 2 cups dhal
- 4 cups water
- 1 can coconut milk (use half here, half later)
- 1 tsp turmeric
- 1 tsp salt
- 1-3 habaneros (seeded, or not!)
- 2 tsp ground cumin
- 2 tsp ground coriander
The Tadka
- 2 tsp black mustard seeds
- 1 chopped red onion (or 3 shallots)
- 5 cloves garlic
- Whole bunch of curry leaves, to taste
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground fennel
- 1 tsp ground pepper
- 1 tsp ground paprika
- 1 can tomatoes
Method
1. Wash dhal in water until it runs clear.
2. Add water and bring to boil.
3. Add remaining Dhal ingredients (turmeric, salt, habaneros, cumin, coriander).
4. Simmer for 15-20 minutes, adding any extra water as needed, plus the coconut milk (roughly half the can).
5. In another pan, add mustard seeds and cook for 1 minute, immediately add onions, curry leaves and garlic. Once translucent (and garlic not burnt) add Tadka spices and cook for another 2 minutes.
6. Add tomatoes and rest of coconut milk to the pan. Simmer for 5-8 minutes on low.
7. Mix together!