Lentil Dahl with Black Truffle
4
Creamy lentil dahl infused with aromatic spices and finished with a touch of earthy black truffle. An elegant twist on this hearty, plant-based Indian classic.
Ingredients
Half green chilli, deseeded and finely sliced
1tsp olive oil
1 shallot, finely diced
Half tsp ground ginger
1 clove of garlic, crushed
2 whole cloves
1 tsp ground turmeric
1tbs mild curry powder
Pinch sea salt
Half tsp granulated sugar
Quarter tsp ground black pepper
Coconut milk
Half tbs lime juice
1 tsp dark soy sauce
Red lentils, rinsed well, picked over for brown, off, or shrivelled ones and drained
2tbs coriander leaf, washed and chopped
Directions
Fry chilli, shallot, garlic and whole cloves in the olive oil, on a low heat, with the lid on, until all soft and translucent and just starting to colour. About 5 to 8 mins.
Now add the ground ginger, ground turmeric, mild curry powder, sea salt, granulated sugar and black pepper, replace lid and cook for a further 2 mins, still on a low heat, ensuring the mix DOES NOT brown any further.
Add the lentils and mix well
Now add the coconut milk, increase the temperature to a low/medium heat until the pan comes to the simmer.
Turn the heat back down and continue simmering with the lid on for 25 to 30 mins until the lentils still have a little bite left in them.
Remove the pan from the heat. Add the lime juice, dark soy sauce and TruffleHunter Minced Black Truffle, stir through thoroughly.
Serve immediately, scattered with the chopped coriander leaf, with either toasted flat breads or boiled basmati rice.
