Almond Icing (Marzipan)
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Coeliacs, Gluten Free, Nut Free, Vegetarian
3 cups split red lentils
2 teaspoons ground Turmeric
2 tablespoons ghee
1 medium-sized onion (finely chopped)
5 fresh garlic cloves (crushed)
2 to 4 teaspoons Goan Xacuti curry powder (depending on how hot you want the final dish)
1 can of chopped tomatoes
1 vegetable stock cube (or a chicken stock cube if non-vegetarian)
2 medium potatoes (precooked and diced)
Half a block of creamed coconut
A handful of fresh Coriander leaves (chopped)
Many thanks to Ian Simm for submitting this very flavourful Dhal recipe, in which he uses Goan Xacuti spice blend. However, Ian advises that this recipe is infinitely variable: An alternative Indian spice blend could be used to achieve different flavours. Additionally, ingredients can be altered and the creamed coconut can be omitted.
Wash lentils in water until clean and place in a lidded saucepan. Cover them with water, add the turmeric, bring to the boil then simmer gently until tender, approximately 20 minutes.
Meanwhile, in a deep wok or pan, melt the ghee then add the onion and fry until golden. Add the garlic, 2 tablespoons of water and the Goan Xacuti spice mix and fry for about one minute.
Crumble in the stock cube, add the chopped tomatoes then stir everything together. Add the pre-cooked potatoes chopped into smallish pieces, stir and gently cook until the mixture thickens. Once thickened add the mixture to the pan of hot lentils and mix well, then season to taste.
Finally, add 1/2 block of creamed coconut and stir until mixed thoroughly. Sprinkle with chopped coriander!
Serve with rice or chapatis and a side dish of mint raita.