Thai Red Curry Coconut Dal with Lemongrass Tadka

Method

1. Rinse the red lentils 3 to 4 times until the water runs clear (no soaking needed). Finely chop the shallots, grate the ginger and thinly slice the garlic. Bash the lemongrass with the back of a knife and very thinly slice only the tender lower part; tear the lime leaves off their central stem; slice the chilies.

   Add in this stepRed lentils (masoor dal) 120 g

2. Heat half the coconut oil in a 18 cm pot over medium heat and soften the shallots and ginger for 3 min. Add the curry paste and turmeric and fry 1 more minute, until fragrant and the oil turns red.

   Add in this stepCoconut oil ¾ tbspShallots (or onion) 60 gFresh ginger 10 gThai red curry paste 1½ tbspGround turmeric ¼ tsp

   medium heat

3. Add the lentils, water and half the coconut milk. Bring to a boil over high heat, about 5 min, then turn down to medium-low heat and simmer for 17 min. Red lentils love to stick, so stir often. It is ready when the lentils have collapsed into a thick purée.

   Add in this stepWater 500 mlCoconut milk 100 ml

   high heat→medium-low heat

4. Add the rest of the coconut milk, the fish sauce and the palm sugar and simmer over low heat for 3 min. Loosen with a little water if too thick and balance the salty and sweet to taste.

   Add in this stepCoconut milk 100 mlFish sauce (soy sauce for vegetarian) 1½ tspPalm sugar (or brown sugar) 1 tsp

   low heat

5. Heat the remaining coconut oil in a 12 cm small pan over medium heat. Sizzle the cumin for 10 seconds, then add the garlic, lemongrass and chili and fry for 1 min. When the garlic turns golden, turn off the heat, drop in the lime leaves so they crackle, and pour straight over the dal.

   Add in this stepCoconut oil ¾ tbspCumin seeds ½ tspGarlic cloves 3Lemongrass stalks 1Bird's eye chilies 1Makrut lime leaves 3

   medium heat

6. Squeeze over the lime juice and scatter torn Thai basil. Serve with jasmine rice.

   Add in this stepLime juice 1½ tspThai basil leaves 8