DAL WITH NATIVE TARKA

SERVES 6 This dish is inspired by two big culinary influences in my life: one, spending part of my childhood in Malaysia; and two, native ingredients. Eating dal at any time of day is like being embraced from within — as my sister-in-law says, this dish is ‘a hug in a bowl’ — and nothing sounds more appetising than that. Native ingredients used wattleseed, anise myrtle, cinnamon myrtle, coastal succulents and native greens INGREDIENTS • ¼ cup (60mL) macadamia or olive oil• 500g brown onions, finely diced• 5cm ginger, finely chopped• 3 garlic cloves, finely chopped• 1 sprig fresh curry leaves• 2 tablespoons finely chopped coriander root• 500g chana dal, thoroughly rinsed• 800g tomatoes, diced• 2 long green chillies, thinly sliced• 4 teaspoons ground turmeric• 2 cups (500mL) vegetable stock•…

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Good Organic Gardening (Digital) - 1 Issue, 15.6

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