What do you call this again,dhal?Bonnie SavageTime:30 mins - 1 hourServes:4 as a main
This is based on an Indian dhal recipe,but it takes a pretty big detour from the traditional. Lighter and less heavily spiced,it relies on the earthy intensity of fresh turmeric and the fragrance of fresh curry leaves. I've also braised the lentils to keep more texture and added okra and haloumi so it can stand alone as a main. I'd happily eat this with a little rice and yoghurt as a light dinner in cooler weather,or it would make a great side for spiced roast chicken or simply steamed fish.