Nigethan’s Infamous Garlic Dahl

A Cooking Demonstration by former Tamil Feasts chef, Nigethan Siththirasegaram

Tamil Feasts was a social enterprise that served up traditional Sri Lankan fare at CERES for six wonderful years. Prepared by Tamil men seeking asylum in Australia, these thrice-weekly feasts (Monday, Tuesday, Friday) created a context in which the chefs were able to share their cuisine and culture with the wider community.

This unique enterprise simultaneously created a space in which Australians were able to show their support of individuals who were undergoing the difficult experience of seeking refuge in a foreign land – all the while partaking in some seriously tasty food!

Nigethan’s Infamous Garlic Dahl

Serves 4 – 5 people

Ingredients:

300g red lentils (dahl)
1 branch of curry leaves
½ teaspoon mustard seeds
1 teaspoon fennel seeds
1 teaspoon cumin
½ can of coconut milk
2 tablespoons cooking oil
600ml water
1 onion, finely chopped
100g peeled garlic, chopped
Salt to taste

Method:

Add the lentils (dahl), coconut milk, 50g chopped garlic and half the chopped onion to a large pot and fill with 600ml water. Bring to a boil and then lower the heat so that the mixture is simmering. Cook for 20 – 25 minutes until the lentils are soft and lose their shape.
Take a separate pan, and heat the oil at a medium temperature. Once hot, add the mustard, fennel, and cumin seeds, curry leaves, 50g garlic and the other half onion and fry until light brown.
After 20 – 25 minutes, the lentils should be cooked. Now add the garlic, onion, and spices to the dahl mixture. Mix all the ingredients together, adding enough salt to taste.
Serve with rice and enjoy