However I was rushing not just to beat the fading light but also to get dinner finished so we could eat with Sylvia who already had started dinner. This, of course, did not stop her rushing out to help chopping mint from the garden with E and helping him to strip the mint leaves from the stalks. She took great enjoyment in tossing a handful of mint leaves on the dal.
It was also really nice to have a good home made meal. The first week of school term is always busy both with Sylvia and work. This term has had a few challenges - technical errors at work, medical appointments and Christmas shopping for overseas relatives - that made me feel quite wrung out by the end of the week. Then yesterday we heard that our accountant had died. This week is looking better with a birthday brunch, Italian day at school and hopefully some time to tidy up the house.
I am sending this dal to Meat Free Monday; Eat your Greens hosted by VegHog this month; and My Legume Love Affair hosted by Cooking with Siri which is in its 100th month in October.
More red lentils recipes from Green Gourmet Giraffe
Creamy lentil and vegetable soup (v, gf)
Curried red lentil and apricot soup (gf, v)
Green dal (gf, v)
Red lentil dosa (gf, v)
Red lentil koftas (gf, v)
Red lentil loaf
Sweet potato and red lentil soup (gf, v)
Dal with haloumi and mint
Adapted from Karen Martini in goodfood.com.au
2 1/2 tbsp extra virgin olive oil*
1 onion, chopped
4 garlic cloves, finely sliced*
2 tsp ground turmeric
2 1/2 cups water
1 1/2 cups vegetable stock
1 1/2 cups split red lentils
1 cup frozen peas
1/2 tsp chilli paste
1 tsp salt flakes, or to taste
180g haloumi, cut into cubes**
10 fresh curry leaves
2 handfuls mint leaves
Fry onion in 1 tbsp olive oil* for a few minutes until it is translucent. Add 2 cloves of garlic* and stir for a minute or two until fragrant and then stir in turmeric briefly. Pour in water, stock, red lentils, peas and season with chilli paste and salt flakes. Bring to boil and simmer for about 30 minutes or until lentil are soft.
About 25 minutes into the simmer of the lentils, fry haloumi in another tbsp of oil* over medium heat on a frypan until it is golden brown on both sides. Scatter onto the dal once the lentil are cooked. Add another 1/2 tbsp of oil* and briefly cook the remaining 2 cloves of garlic* and then cook the curry leaves (about 20 seconds) until starting to wilt. Arrange over the curry. Scatter with mint leaves and serve.
**NOTES: To make a vegan version of this, you could try Rosalie's vegan "haloumi".
On the stereo:
Music From The Motion Picture Once: soundtrack: Glen Hansard and Marketa Irglova