Fast ginger ‘dhal’ with hot smoked salmon

Name: Fast ginger ‘dhal’ with hot smoked salmon
Cook time: 1 h
Yield: 4
Cuisine: Indian
Ingredients: 3 tbsp vegetable oil; 1 onion, sliced; 2 garlic cloves, sliced; 2 tbsp grated ginger; 2 tsp garam marsala; 1 cup red split lentils; 1 cup green lentils; 2 carrots, grated; 1 tomato, grated; 400g can coconut milk; 400g hot smoked salmon; 4 sprigs curry leaves; toasted naan, to serve

Jessica Brook

August 25, 2022

Fast ginger 'dhal' with hot smoked salmon. Jeremy Simons

easyTime:30 mins - 1 hourServes:4

A quick and easy lentil-based curry dish perked up with flakes of smoked salmon makes the ideal midweek meal.

Ingredients

3 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, sliced
2 tbsp grated ginger
2 tsp garam marsala
1 cup red split lentils
1 cup green lentils
2 carrots, grated
1 tomato, grated
400g can coconut milk
400g hot smoked salmon
4 sprigs curry leaves
toasted naan, to serve

Method

Step 1
Heat 2 tablespoons of the oil in a large heavy based saucepan over medium heat. Add the onion, garlic, ginger and garam marsala. Season with salt and pepper and cook for 4-6 minutes, or until softened. Add the split peas, lentils, carrots and tomato and stir to coat.
Step 2
Add 2/3 cup coconut milk and 750ml boiling water, bring to a simmer, reduce the heat, cover with a lid and cook for 30 minutes, or until tender. Add the flaked salmon, cover with a lid and set aside for 5 minutes to warm through.
Step 3
Heat remaining tablespoon of oil in a small frying pan over medium heat. Add the curry leaves and cook for 30 seconds. Serve the lentils with extra coconut milk and curry leaves and toasted naan.