GOAN DALICHA RAS Spicy Turmeric Dal with Sichuan Pepper

A coconut and lentil curry spiced with Sichuan pepper, turmeric and fresh coconut. In India they use a spice known as tirphal, which grows locally in the region of Maharashtra and Karnataka. The flavour is tangy, with a warm heat. Here, I have swapped it for Sichuan pepper, which is readily available, and added some tamarind for the required sour note.

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% Daily Values based on a 2,000 calorie diet

Step 1

Put the toor dal and water in a large saucepan, over a medium heat and bring to the boil, then simmer for 45–50 minutes until soft, stirring a few times while it’s cooking. Turn off the heat, cover and leave to cool slightly.

Step 2

To make the coconut paste, put the coconut, turmeric, chilli powder and tamarind paste in a blender. Add the water and blend to a smooth, fine paste. Set aside.

Step 3

Using a stick blender or potato masher, blend the dal to a smooth mix. Heat the dal over a low heat, stirring in the coconut paste and adding a little more water if it’s too thick.

Step 4

Add the Sichuan pepper and sugar and season to taste. Simmer for 7–10 minutes, stirring continuously. Turn off the heat and serve warm with plain rice.