serves
2
prep
10 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
10
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Stolen Goods (Recipes Stolen from Someone Else)
episode • The Cook Up with Adam Liaw • cooking • 25m
G
episode • The Cook Up with Adam Liaw • cooking • 25m
G
Ingredients
- 2 tbsp vegetable oil
- 1 red onion, finely chopped
- 10 fresh curry leaves
- 2 garlic cloves, crushed
- 1 long green chilli, very finely chopped
- 1 lemongrass stick, cut in half on an angle
- 1 cinnamon stick, broken in half
- 150 g red lentils
- ⅓ tsp ground turmeric
- 400 g can coconut milk
- 1 bunch gai lan, leaves only, cut into fine ribbons
- 1¼ tsp salt
- 2 tsp lime juice
For the tomato sambol
- 40 g desiccated coconut
- 60 ml (¼ cup) just boiled water
- 1 long red chilli, finely chopped
- 100 g cherry tomatoes, chopped
- 1 tbsp lime juice
- ½ tsp salt
Instructions
- Heat 1 tablespoon of oil in a saucepan over medium heat and add three-quarters of the onion (save the rest for the sambol), the curry leaves, garlic, chilli, lemongrass and cinnamon and stir for 5 minutes or until fragrant.
- Stir in the lentils and turmeric, then add the coconut milk and 450 ml water. Bring the mixture to the boil and simmer, stirring occasionally for 20 - 25 minutes or until the lentils are no longer chalky and are tender to the bite.
- Add the gai lan and cook for 1 minute or until wilted. Add a little more water if the dal is too thick, then season with salt and lime juice.
- Meanwhile, for the sambol, place the desiccated coconut into a heat-proof bowl. Add the just boiled water and stir to combine. Stir in the reserved onion, chilli, tomatoes, lime and salt. Check the balance and add a little more salt if needed.
- To serve, remove the cinnamon and lemongrass from the dal and transfer to serving bowl. Serve with the sambol and rice or paratha.
Photography by Adam Liaw.
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Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Stolen Goods (Recipes Stolen from Someone Else)
