Red lentil dhal with curry leaves, mint and haloumi
This is based on an Indian dhal recipe, but it takes a pretty big detour from the traditional. Lighter and less heavily spiced, it relies on the earthy intensity of fresh turmeric and the fragrance...
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- Chef's knife
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Ingredients
- 2 1/2 tbsp extra virgin olive oil
- 8cm turmeric, finely grated (or 2 tsp ground turmeric)
- 4 garlic cloves, finely sliced
- 10 okra*
- 125g Persian red lentils, rinsed
- 125g split red lentils, rinsed
- 1/2 tsp cayenne pepper
- 1 1/2 tsp salt flakes, plus extra
- 120g haloumi, cut into cubes
- 10 fresh curry leaves
- 1 large green chilli, sliced
- 2 handfuls mint leaves
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