Dal with limoo amani & advieh
I discovered a love for lentils over the last ten years. As a child I avoided the Persian dishes that contained them, disliking their texture or the flavour of the dish they were mixed in. But as many of us grow older we find our tastes change and lentils are now having their day in my cooking. My husband introduced to me the world of dal during one of our early dates. He is a big fan of Indian cuisine and always orders a dal dish to accompany his meal. I was reluctant at first but, after a spoonful, I fell in love with the creamy texture and the aromatics of the dish.
I wanted to make a dal dish with a Persian twist so I started experimenting with the holy trinity of Persian cooking – onion, turmeric and saffron. I also added other familiar flavours from our cuisine during the recipe development including limoo amani (dried lime), advieh (Persian mixed spice) and nigella seeds. The resulting dish is deliciously savoury, packing an umami punch and satisfying even the die-hard carnivore.
Limoo amani can be bought online or from most Middle-Eastern food shops. It adds a musky and citrusy flavour to the dish. Be careful when piercing a hole into the dried lime as you do not want the seeds to fall out while it is cooking as it can make the dish bitter – just a gentle shallow poke into the lime with the end of a sharp knife.
Advieh can also be bought from most Middle-Eastern food shops – I buy mine online from Freshly Spiced on Etsy. I like a little heat in my food so I add red chilli to my dal, but feel free to leave it out. Serve it with roti or naan, rice if you want a hearty meal with fresh herbs, torshi or yoghurt on the side.
For the dhal
- 250 g chana dal (split yellow lentils) (rinsed with water until it runs clear and left in a bowl of water to soak overnight)
- 2 tbsp vegetable oil
- 1 onion
- 3 cloves garlic
- 1 whole red chilli (finely chopped - please feel free leave out / reduce amount or deseed if you would prefer it less spicy)
- 1 tsp coriander seeds
- 1 tsp turmeric
- 900 mls vegetable stock
- 1 bay leaf
- 1 limoo amani (dried lime)
- 200 g fresh tomatoes (chopped)
- 1/8 tsp ground saffron (bloomed in 2 tbsp of water)
- Juice from half a fresh lime
- Salt and pepper (to taste)
For the temper and garnish
- 2 tbsp ghee (non dairy alternative, if vegan)
- 1 tsp black mustard seeds
- 1/4 tsp advieh (Persian mixed spice)
- 1 tsp nigella seeds (to garnish)
- Blend the onion and garlic into a paste in a food processor or equivalent.
- Take a large saucepan and add the 2 tbsp of oil and place on a medium / high heat. Add the chilli and coriander seeds and and toast lightly for 30 seconds to release the flavours. Be careful not to burn otherwise it will be bitter.
- Add the onion and garlic paste to the pan and cook for 5 minutes. Add the turmeric and cook for a couple of minutes.
- Drain the lentils and rinse. Then add them to the pan with the stock, chopped tomatoes, bay leaf and bloomed saffron.
- Pierce the limoo amani 3 to 4 times around the lime gently with the tip of a sharp knife and add to the pan - only a shallow piercing is required. Bring to a boil, then turn the heat down, add a lid and let it simmer for 45 minutes.
- When the lentils have cooked, remove from the heat and remove the bay leaf and limoo amani. Stir to break the lentils down. Squeeze some fresh lime juice and season to taste. Leave the mixture to thicken.
- To make the temper, place a small frying pan on a high heat. Add the ghee and fry the mustard seeds for 30 seconds. Turn the heat off, add the advieh and mix and then pour into the dal mixture and stir. Sprinkle nigella seeds to garnish.
- Serve with chapatis or roti and/or rice with yoghurt or torshi.