Malas dahl – the best dahl every

I was not really a lentil person. Especially not dahl lentils.
But malas dahl is next level s***t!  Absolutely delicious.
This is just the notes we took during our cooking class with mala. We will have to cook this a few times in order to hopefully reach her dish… but maybe you feel like experimenting too so here you go:

You’ll need:

  • red lentils
  • garlic
  • onions
  • rampa leaves
  • turmeric
  • cinnamon
  • curry for dahl
  • vegetable stock
  • coconut milk*
  • coconut oil
  • lots of onions for serving

Wash the lentils under lukewarm running water. Cook the lentils with some water, the garlic, onions, rampa leaves, a tbs vegetable stock, turmeric, curry powder and cinnamon.
Cook till the water has evaporated. Approximately 5 min.
Add approximately 1 dl of the coconut milk. Season with salt and pepper.

Meanwhile slowly fry lot’s of onions with some salt till golden.

Serve the dahl with the onions on top.

*mala grates fresh coconut and “washes” it with lukewarm water. This water she uses for cooking.

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