This recipe is from another top chef that we love. Her name is Meera Sodha in her book EAST. This book is 120 Vegan and Vegetarian Recipes. It is a great one that you might want to pick up. This recipe is Nikki and I go to easy weekday meal. We have had this one countless amounts of times which says a lot for the two of us who like to make something new all the time.

FOR THE DAL

2 Tbsp-conola oil
3/4 medium red onion, finely chopped for the Dal 1/4 for the SAMBOL below
10 fresh curry leaves, plus extra to serve
2 cloves of garlic, crushed
1 green finger (or serrano) chile, very finely chopped
1 lemongrass stick, cut in half on and angle
1 cinnamon stick, broken in half
3/4 cup +1 Tbsp red lentils
1/3 tsp ground turmeric
1 x 14 oz can coconut milk
1/2 Tbsp lime (from about 1/2 lime)

FOR THE TOMATO SAMBOL

1/3 cup dried shredded coconut
1/4 red onion finely chopped for the SAMBOL (3/4 for the DAL)
1 Fresno or other red chile, very finely chopped
1/4 lb cherry tomatoes, chopped
1 Tbsp lime juice (from 1 lime)
1/2 tsp salt

Directions:

STEP 1: Warm a tablespoon of oil in a medium sized saucepan over a medium heat and add three-quarters of the onion (reserve the rest for the sambol), the curry leaves, garlic, chile, lemongrass, and cinnamon stick. Fry for 5 minutes, then stir in the lentils and turmeric. Add the coconut milk and 1 3/4 cups of water (fill up the empty coconut can to measure this) and tip it into the pan. Bring the mixture to the boil and simmer for around 20 to 25 minutes, until the lentils are no longer chalky and are tender to the bite. Add more water if it’s too thick then the season with the salt and lime.

STEP 2: While the dal is cooking, make the sambol. Place the dried shredded coconut into a heatproof bowl, pour in 3 Tablespoons of freshly boiled water and stir to mix. Add the reserved onion, chile, tomatoes, lime and salt. Mix, taste, and add more salt to balance if needed.

STEP 3: To serve, fish the cinnamon and lemongrass pieces out of the dal, if you wish, and transfer to a serving bowl. Warm the final tablespoon of oil in a pan over a high heat, and when very hot add a handful of curry leaves and wait for them to crisp up, then take off the heat. Place the sambol over the top or serve on the side and tip the curry leaves over the top of the dal. Serve with rice or paratha.