Zucchini Slice

Chicken and Creamed Corn Soup

Yellow Lentil Dahl

Ingredients


1 - 2 brown onions
2 - 3 cloves of garlic
2 tbsp animal fat or butter
1 heaped tsp garam masala
1 heaped tsp turmeric
1 tsp paprika (hot or sweet)
1 large nob of grated fresh ginger (or chopped finely)
1 celery bunch - half
1 red capsicum
1 packet of yellow lentils
3 - 4 cups of chicken stock
2 - 3 bay leaves
Generous salt and pepper
1/2 - 1 lemon juiced
1/2 cup dessicated coconut toasted
corriander chopped to season
yoghurt
tomatoes to season
rice

Method

1. Add chopped onions, garlic and animal fat into a large saucepan and cook until onion is clear and soft-ish.
2. Add paprika, garam masala and tumeric together in a cup and stir with a teaspoon. Add spices to the onion mixture (I pour the spices from the cup so that I can tip them into the onion mixture together and quickly mix them with the fat. This stops them sticking to the bottom of the pan while you measure and add the other spices). The spices will absorb the lard and create a sandy paste with the onion and garlic.
3. Add finely chopped ginger. Stir for two minutes to let the flavours infuse.
4. Add finely chopped capsicum and celery and a half a cup of water. With the lid on, allow the vegetables to soften - approximately 5 minutes.
5. Add lentils, chicken stock, bay leaves, salt and pepper and let simmer on low until the dahl is an even mushy texture. Approximately 30 - 40 minutes. This allows for some dishes time!
6. Squeeze the juice of 1/2 or whole lemon (depending on how lemony you want it to be - I usually just add as much lemon as available) - set aside.
7. Toast dessicated coconut in a pan over a medium heat. Don't walk away from it because it will burn! It is really easy to get bored waiting for it to toast and think "Hmm, I'll just do a few dishes while I wait." But don't get tempted!! Stay with it and keep stirring until the coconut has reached a light to medium brown. Then immediately take it off the heat and pour it into a cold bowl to stop it from cooking any more. Set aside.
8. When the dahl is cooked and you are ready to serve, add the lemon and coconut.
9. Have coriander, yoghurt and tomato ready to season if desired. 

10. Cook rice at some point.

** The dahl tastes better if animal fat is used. Butter or oil can be used as an alternative. 

Thanks Room!! I have no idea how to use this thing!!! HAHAHA