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WORLD CUP WINTER DAAL
SIMON'S BACK!
Yumi is veering wildly off her personal brand and getting deeply engaged with the Men's World Cup football (!) - and wants to talk with Simon about World Cup foods, catering when watching from home and just how food can get us into the spirit of a truly global sport. The restaurant they're raving about in Sydney? It has a strong instagram game.
Simon is pretty excited because even though coastal Vic is in its most DEPRESSING era (winter), there are foods that can give us comfort.
WINTER DAAL WITH LEMONGRASS
Toast off a couple of teaspoons of bashed coriander seeds and bashed cumin seeds in a large pot.
Tip them out then add in 300g split red lentils and cover them with a litre of water. Add a good pinch of salt.
Bring to a boil then add in 2 bashed lemongrass stalks. 3 chopped garlic cloves and a teaspoon of ground turmeric. Add in the toasted seeds and a half teaspoon of chilli powder.
Cook for 15 minutes until the lentils feel cooked.
Turn the heat down to medium and add a tin of coconut milk and 200g baby spinach leaves. Cook down for another 10 mins.
When ready to serve, in 2 tbs of neutral oil, fry up 1tsp black mustard seeds, a few handfuls of curry leaves and a bit of sliced onion. Spoon that over your creamy, coconutty daal. Serve immediately. Leftovers freeze brilliantly,
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