Coconut Dahl with Gai Lan and Tomato Sambol

sbs.com.au

Mirella JG

2 tbsp vegetable oil

1 red onion, finely chopped

10 fresh curry leaves

2 garlic cloves, crushed

1 long green chilli, very finely chopped

1 lemongrass stick, cut in half on an angle

1 cinnamon stick, broken in half

150 g red lentils

⅓ tsp ground turmeric

400 g can coconut milk

1 bunch gai lan, leaves only, cut into fine ribbons

1¼ tsp salt

2 tsp lime juice

subheading: For the tomato sambol:

40 g desiccated coconut

60 ml (¼ cup) just boiled water

1 long red chilli, finely chopped

100 g cherry tomatoes, chopped

1 tbsp lime juice

½ tsp salt

subheading: Cook's notes:

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified. Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20°C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55 to 60 g, unless specified.

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