Method

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.

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

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.