Seychelles Dhal

This is a very common dish in Seychelles and it is usually an accompaniment to other dishes such as curry, grilled fish etc. Tested, tweaked and photographed by Tahira (RD)

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Before you cook the lentil it is important to rinse it under tap water a few times to remove any dirt. After the lentil has been wash place in bowl and add about 3 cups of water and leave it to stand for 1 hour or until the lentil has absorb almost all of the liquid.

Step 2

In a non-stick saucepan heat the oil, once hot add the onion and sautee for 1 – 2 mins until the onion is soft and translucent.

Step 3

Add the lentil to the pan and sautee for 15 – 20 min, adding water if it stick to the pan (this is an important step because you are breaking down the lentil and making sure that it will be creamy once it finish cooking). If the lentil is not mushy at this stage continue to sautee until it becomes mushy.

Step 4

Add water to the dish, enough to loosen the lentil and helps to cook it further (about 2 cups). (N.B. you can use vegetable stock instead of water). reduce the heat and simmer for half an hour, then add the garlic and ginger and cook for a further 10 mins. You should be constantly passing a spoon in the dish because at this stage it tends to stick to the pan and it will also help it becomes creamy.

Step 5

Before removing the dish from the heat season with salt and pepper (the seasoning depends on your salt tolerant).

Step 6

Serve in a large dish and garnish with coriander. This dish is best served hot with plain rice and any other dish that you fancy. Enjoy!!

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