Yellow lentils cooked with turmeric, cumin, garlic, and coconut milk, a staple side dish reflecting the strong Indian culinary influence on the Seychelles.
Instructions
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1
Rinse lentils until water runs clear. Place in a saucepan with water and turmeric. Bring to a boil.
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2
Reduce heat and simmer twenty minutes until lentils are soft and beginning to break down.
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3
In a separate small pan, heat oil and fry cumin seeds until they pop. Add onion and garlic, cook until golden.
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4
Add the fried onion mixture to the lentils. Pour in coconut milk and stir.
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5
Add ground cumin and salt. Simmer five more minutes until thick and creamy.
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6
Garnish with fresh coriander. Serve as a side with rice and curry.
Did You Know?
Dal is so integral to Seychellois daily meals that it is served at nearly every restaurant on the islands, from street stalls to fine dining.
The Story Behind Dal Seychellois
Dal arrived in the Seychelles with Indian labourers who came to the islands in the 19th century. They brought their lentil cooking traditions, which merged seamlessly with the Creole palette. The Seychellois version is distinguished by the addition of coconut milk, which gives it a creamier texture than its subcontinental counterpart. Today, dal is considered as Seychellois as any Creole dish, a testament to the islands' absorptive food culture.
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