Very recently I was served this comforting and fragrant dal by my Sri Lankan friend, Bavani. It tasted so darn good that I immediately asked her what she put in her red split lentil dal and proceeded to cook it the following night for the toughest of critics….my husband AND father-in-law. Yes I am definitely keen and eager when I come across a good recipe! They both gave it a definite thumbs up and declared it was unlike all the other dals they eat on a regular basis.
Don’t get me wrong I love my red split lentil dal, but this one tastes so completely different that I will definitely be cooking it from time to time. It’s not a true Sri Lankan dal or parripu, as it is known in Sri Lanka, but instead Bavani’s version of lentil soup for the Western diet. A true Sri Lankan dal would contain turmeric, green chilli mustard seeds, curry leaves, curry powder etc, but I think Bavani’s alternative will definitely appeal to a wide audience. It has a gentle chilli kick and subtle cinnamon and ginger undertones, very different from my red split lentil dal which has turmeric and panch phoron.
Red split lentils are the easiest of all lentils to cook as they are cooked in 10 minutes and do not need any soaking first – so perfect for a quick meal when you are tired and exhausted after a manic day. They are also really cheap and most importantly – healthy, so perfect for the bank balance and general well-being.
Bavani’s Cinnamon and Ginger Dal (Parripu)
Serves 4
400g red split lentils
2 tbsp mustard oil (or vegetable if you don’t have mustard)
1 whole garlic bulb, peeled and sliced
1 thai red chilli, thinly sliced
2 cinnamon bark sticks
half tsp of asafoetida
1 tsp cumin powder
2 inch of fresh ginger thickly sliced
2 carrots, sliced into small cubes
1 tsp salt
fresh coriander, chopped to serve
1. Place the red split lentils in a pan and run under cold water and wash through thoroughly, using your hands, a couple of times. This is to clean the lentils before cooking them.
2. Place boiling water into the pan with the red split lentils so that there is a good inch of water above the lentils. During the course of the cooking you may need to add more boiling water if all the water has been soaked up or if you prefer the dal to be more soup like in consistency! The lentils should be cooked after ten minutes – if you place one lentil between your forefinger and thumb it should be soft to touch; the colour will also have lightened.
3. In a large separate saucepan/wok heat the mustard oil and add the garlic and red chilli and gently cook for a couple of minutes before adding the carrots, cinnamon bark, cumin powder, asafoetida and the fresh ginger. (You want to keep the ginger fairly thickly sliced so that they are easy to identify and scoop out before serving). On a low heat mix the ingredients together for roughly 6 minutes.
4. Transfer a large spoonful of the cooked red split lentil dal to the saucepan and mix together and then place all the ingredients BACK into the saucepan with the dal. Stir in throughly and add the salt – to taste.
5. Let the dal simmer for a further five minutes or until the carrots are completely soft. You may find you need to add a little more boiling water at this stage. It is not an exact science but more one of personal taste. Add a little water at a time as you can always add a little more if necessary.
6. Before serving scoop out the fresh ginger and cinnamon bark. Serve with fresh coriander and eat either on its own, with rice or a chapati.
It also works really well accompanying Speedy Salmon Curry, Goan Hot and Sour Pork Curry, Chicken Liver Curry, Goat Curry
