It's about that time again. I just couldn't keep away from dal any longer! And as I have five recipes from Mark Bittman that I'd like to try, consider this post part two in a series of five. If you recall, the first one was stunning. Really nice flavors and a great standalone dish. Last night I cooked up a much simpler dal - the spiced red lentil version, to be exact. It was still good, but wasn't great. I'm glad I prepared a nice stir-fry to go with it, otherwise it would have run the risk of being boring and lacking in variety.
The stir-fry came from a recipe I pulled out of Delicious mag months and months ago. Seemed like the perfect time to try it last night. It would have been far better with fresh prawns, but I'll take what I can get.
All in all, a nice dinner, and really quick too!
Spiced Red Lentil Dal with a Quick Prawn Stir-Fry
For the dal recipe, please refer to the new york times website.
For the prawn stir-fry:
- 2 tbsp olive oil
- 1 thumb-sized piece fresh ginger, finely sliced into matchsticks
- 2 garlic cloves, finely sliced
- 1 tsp chili flakes
- 1 packet of cooked & peeled prawns
- 1 small head of broccoli, trimmed
- 1/2 packet sugar snap peas, sliced
- 2 tbsp thai sweet chili sauce
- juice of 1 lime
- handful fresh cilantro leaves
- toasted cashew nuts, to serve
- Heat the oil in a pan or wok over a high heat and stir-fry the ginger, garlic and chili flakes for a couple of minutes.
- Add the broccoli to the pan with a splash of water and cook for 2-3 minutes, then add the sugar snap peas and stir in the sweet chili sauce and lime juice.
- Add the prawns to the pan, cook until warmed through, then sprinkle with the cashew nuts and serve with the cilantro.
Lesson learned: The aromatic spices of the dal aren't quite perfectly paired with the sweet and tangy chili flavors of the prawns here. But separately, they are perfectly fine, and noted in my book to make again :)