Saturday, May 17, 2008

Bill Granger's dhal

Hello everyone, I had dinner at one of the most beautiful places I have ever been to during the week. It is a tiny jewel of a bar/restaurant in Darlinghurst called Almond. The fit out is so pretty, and for people like me who love detail there are endless bits and pieces to catch your eye, like the beautifully made menus, the lights and the plates. The food is also stunning and comes with a smile so what more could you want?

I am giving you a Bill Granger recipe this week. I love Bill's cooking (who doesn't?) as it's easy, tasty and imaginative. I particularly like this one as it is great comfort food and gives me an excuse to pick up some naan bread from my local Indian restaurant as an accompaniment. You could serve it on its own or alongside meat or vegies.

Have a wonderful week - if you are in Sydney make sure you experience the Writers Festival which starts this weekend!

Love from Jane xxx

Bill Granger's dhal

Serves four

What you need:
  • 2 tablespoons olive oil
  • 1 red onion, finely sliced
  • 2.5 cm piece of fresh ginger (seriously, who measures these things?), peeled and grated
  • 3 garlic cloves, finely sliced
  • 1 large green chilli, finely chopped (as little or as much as you like)
  • 1 teaspoon ground cumin
  • 1 cup red lentils (really, I use whatever lentils I have to hand)
  • 1 tablespoon lime or lemon juice, to serve
  • Chopped mint, to serve
  • Naan bread, to serve

What you do:
  1. Heat a heavy based saucepan over a medium heat and add oil.
  2. When the oil is hot, add the onion, and cook, stirring, until translucent.
  3. Add the ginger, garlic, chilli, some sea salt and the cumin.
  4. Cook, stirring occasionally until the onion is soft.
  5. Add the lentils and three cups of water and cook, stirring occasionally, for 20 minutes over a medium to low heat until the lentils are nice and soft.
  6. Remove from the heat and stir through the lime or lemon juice.
  7. Serve topped with the mint and accompanied by the naan bread.