CORIANDER DHAL WITH CARAMELISED ONION RINGS

Preparation Method :

• Put the peas in a saucepan with the water. Bring to the boil and simmer for 30 minutes until most of the liquid is absorbed and the peas are very soft.
• Crush the peppercorns, coriander seeds, cloves and cardamom seeds in a mortar and set aside.
• Chop 1 of the onions very finely and set aside. Cut the other onion into 5 mm / ¼ inch thick slices. Keep the rings in place by inserting 2 or 3 wooden cocktail sticks from the outside to the centre.
• Brush both sides with some of the oil and place under a very hot grill for 5 minutes each side until blackened round the edges.
• Heat the butter and remaining oil in a pan and fry the mustard seeds until they begin to pop. Add the chopped onion and gently fry for 10 minutes until translucent.
• Add the garlic and ginger and fry for another 3 minutes then stir in the turmeric, chilli powder and the crushed spices. Stir-fry for 2 minutes.
• Add the peas, stir in the lemon juice, salt and chopped coriander and simmer for a few minutes over a low heat. Add a little water if the mixture becomes dry.
• Transfer to a heated serving dish and top with the onion rings, removing the cocktail sticks first. Garnish with coriander leaves and serve with yogurt.