| Servings | Prep Time |
| 4People | 10Minutes |
| Cook Time |
| 35Minutes |
|
|
- 1cup lentilsyou can use any kind, I went for red split lentils
- 1diced white onion
- 2sliced spring onionsslice them at an angle
- 1400g tin chopped tomatoesItalian is best, everyone know’s that right?
- 300ml vegetable stockmake 500 ml and then you have some more if you need to top up
- 1tablespoon olive oilEnglish rape oil or ghee would be better
- 3cloves garlicchopped or crushed
- 2tsps chilli powder
- 1fresh fresh red chillisliced at an angle
- 2tsps turmeric powder
- 1tsp cumin powder
- 1decent bunch fresh corianderyou’ll use the stalks and the leaves
- 1fresh limeif you do the Lamb Pakku then you can share the lime across both dishes
- Heat the oil or ghee in a pan over a medium high heat. Finely chop the coriander stalks and add them to the pan with the onion and garlic and cook until soft. Add a little salt, just to stop them from browning.
- If you are cooking rice, start it now – follow the instructions on the packet – ugh! If you are doing the cauliflower rice, the instructions are below – just have a quick look, really straight forward.
- Then add all the lentils and stir them round for a couple of minutes before adding the stock (you can use just water if you like but the vegetable stock will left it a little more) – let it simmer on a low to medium heat for 10-15 mins – don’t let it dry out – low and slow.
- Whilst this is cooking down, slice your red chilli and spring onions, looks nicer at an angle, chop all your coriander leaves and cut the lime in to 4 wedges – set aside.
- You should now have a slightly gooey mixture that may have lost a bit of colour, that’s about to change. Bang in all the spices, give it a good mix and add the whole tin of tomatoes, mix again and leave to simmer for another 10 mins, again if it needs more stock/water, add it.
- Grab a handful of coriander leaves and throw them in (keep a generous pinch back to garnish), stir and it’s almost ready to serve. Hopefully you have been tasting throughout, now’s the time to season, carefully.
- The rice should be ready, create a little pile in the middle of a plate or bowl, spoon the Dal over the top, garnish with a little pinch of coriander leaves, the sliced chilli’s, spring onions and wedge of lime.
- If you also cooked the Lamb Pukka, serve on the side, that’s right, the meat is the side.
- So not only do Nepali people have a brilliant mountain, they also have deeply spiced and comforting food.
- Thank you Nepal
धन्यवाद
For the cauliflower rice
Remove the outer leaves and stalk so that you are left with the whole head. A medium sized cauliflower will feed about 4 people. Cut it in half and you can either use a food processor to bung it through and chop – go for a rough blade or get the course side of a cheese grater and run it up and down that. You want it slightly chunky, rather than like Cous Cous.
Put it in to a microwavable bowl – that’s right, don’t panic, used intelligently the microwaving can do clever things. Cover with cling film, don’t add any water pierce it a couple of time and then microwave on full for 6 minutes for an 850w.
Best thing to do is microwave for 3 mins and then when you think you are 3 minutes from the end of the main dish, finish it off.
What you’ll be left with is an al dente rice substitute that is actually better than rice. Your kitchen may smell a little like farts, but that’s fine, it tastes nothing like it.