Yellow lentils cooked with turmeric, cumin, garlic, and coconut milk, a staple side dish reflecting the strong Indian culinary influence on the Seychelles.
Ingredients
250g yellow lentils, rinsed
200ml coconut milk
1 onion, finely diced
3 cloves garlic, minced
1 tsp turmeric
1 tsp cumin seeds
1 tsp ground cumin
500ml water
1 tbsp vegetable oil
Salt
Fresh coriander
Instructions
1Rinse lentils until water runs clear. Place in a saucepan with water and turmeric. Bring to a boil.
2Reduce heat and simmer twenty minutes until lentils are soft and beginning to break down.
3In a separate small pan, heat oil and fry cumin seeds until they pop. Add onion and garlic, cook until golden.
4Add the fried onion mixture to the lentils. Pour in coconut milk and stir.
5Add ground cumin and salt. Simmer five more minutes until thick and creamy.
6Garnish 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.