Really good Dahl and Raja Monkey Review
I love curry! And for me one of the best things about living in Birmingham is the vast array of amazing Indian restaurants on my doorstep.
My absolute favourite is Raja Monkey, which in my option is the best Indian restaurants in Birmingham, the concept is Indian street food and its certainly not your average Indian restaurant.
It’s not a vegetarian restaurant but there are lots of veggie options and their amazing Thali’s can be vegan on request. The atmosphere is laid back and informal and there are always lots of regulars (I think we are now definitely regulars as a ‘bottle of chardonnay’ appears without us actually ordering it!)
Raja Monkey’s Dosa’s are amazing! I have been searching good Dosa’s for years (my love for the Dosa started when I spent 3 months in southern India and had Masala Dosa’s for breakfast everyday).
However it’s really all about their Thali’s which are truly delicious. Each little pot of food is amazing and uniquely and distinctly flavoured.
I’m always trying to create authentic tasting curries at home but with varying success! I therefore really wanted to include a dahl based on one of Madhur Jaffreys recipes on my blog as I think that her book ‘Curry Easy’ is a brilliant recipe book if you’re trying to create delicious and authentic tasting curries at home.
I can’t recommend it enough. I was given a copy a few years ago and have made lots of her delicious curries and dhal’s ever since. The recipes are super easy and all taste fantastic, having road tested lots of the recipes I can assure you they work and taste amazing every time
I love this dahl, it’s as close as I’ve ever got to replicating an authentic restaurant taste, its great with chickpea curry and buckwheat flatbreads.
The opinions expressed in this post are my own, based on my own experience and I was not financially compensated. And doesn’t contain any affiliate links.
- 1 cup of red lentils
- 700ml water
- 1 tsp turmeric
- 1/2 tsp cayenne pepper
- 2 tomatoes chopped
- 1 1/2 tsp salt
- 1/2 cup fresh coriander
- 2 tbsp. olive oil
- 1 tsp brown mustard seeds
- 1 tsp cumin seeds
- 1/2 red onion chopped finely
- 1 tsp grated ginger
- 2 large garlic cloves grated
- Add the lentils to a medium saucepan with 700ml of water. Bring to the boil and skim off the froth and add the turmeric. Reduce to a low heat and simmer for 40 minutes.
- Next add the tomatoes, coriander, salt and cayenne. Simmer for another 10 minutes, then stir and turn off the heat.
- Heat the oil in a small frying pan (high heat). Add the mustard seeds and cumin. When the seeds pop, add the onion. Fry until the onion is soft and brown. Add the ginger and garlic and fry for a minute.
- Add half the mix to the lentils and stir in (I like to keep the other half as a topping).
- Delicious served with dollops of coconut yogurt.