Dahl with Roasted Tomatoes
Recipe from Emma Cannon's book, Fertile.
|1 1/2 tbsp||olive oil or ghee, plus extra for oiling the tomatoes|
|2||brown onions, chopped|
|1||garlic clove, crushed|
|2-3cm piece||fresh ginger root, peeled and chopped|
|1 tsp||garam masala|
|1 tsp||ground turmeric|
|1 tsp||cumin seeds|
|1 tsp||coriander seeds|
|1/2 tsp||ground nutmeg|
|1 tsp||mustard seeds|
|1/2 tsp||chopped dried chilli (optional)|
|1.2l||Chicken Broth or vegetable broth|
|sea salt and freshly ground black pepper|
|natural yoghurt or kefir, to serve|
|1 handful||fresh coriander leaves, chopped|
|6||mint leaves, shredded|
Rinse the lentils under cold running water, then put them into a bowl, cover with cold water and let soak overnight.
The next day, preheat the oven to 150˚C/300˚F/Gas Mark 2. Rinse the lentils under cold running water and drain well.
Rub a little oil over the cherry tomatoes, then place them a roasting tin and season with salt and pepper. Bake in the oven for 45 minutes. Remove from the oven, cover with foil and set aside.
Meanwhile, heat the olive oil or ghee in a large, heavy- based pan. Add the onion and garlic and cook over low heat for 15 minutes until soft and translucent. Add the ginger and spices and cook for a couple of minutes, stirring continuously. Add the lentils and stir well to coat in the spiced oil and onions. Add the broth and passata and bring to the boil, then cover with a lid and cook over low heat for 1 hour, checking from time to time to make sure the dahl isn’t drying out and adding a little more stock or water if necessary.
Ladle the dahl into bowls, place some roasted tomatoes on top, then add a dollop of yoghurt or kefir and sprinkle with the coriander and mint.