Red lentil mandarin and coconut dhal with citrus sambal.

4

Servings

Ingredients

Vegetable oil
For frying
Onion
1, finely diced
Cumin and mustard seeds
1 tsp (5ml) each
Garlic
2 cloves, finely chopped
Ginger
3 cm, peeled and chopped
Mandarin peel
peel of ½, finely diced
Curry paste of choice
3 Tbsp (45ml)
Juice of 3 mandarins / outspan gems
about 180ml
Vegetable stock
2 cups (500ml)
Red lentils
1 ½ cups (375ml)
Salt and pepper
Milled
Coconut milk
½ cup (125ml)

For serving:

White rice, flat breads and plain yoghurt

Mandarin Dhal

Sambal

Red onion
½, diced
2 Mandarins / outspan gems
Segments halved (and any juice)
Fresh coconut
1/3 cup (80ml), grated
Coriander leaves
Small handful, chopped
1 Chilli
chopped

Method

Heat a splash of oil in a saucepan. Sauté onions and spices until soft.
Add garlic, ginger and mandarin peel fry for another minute.
Stir through curry paste, mandarin juice, stock and lentils. Simmer, stirring occasionally until lentils are cooked. Season well.
Stir through coconut milk.
Stir sambal ingredients together and season.
Serve curry with rice, flat breads and sambal.