Ilka’s share-house dahl with double lime

This simple dahl comes from Clare Bowditch's old housemate, the artist and weaver Ilka White. It hit the spot for everything a sharehouse meal needs - tasty, easy and affordable. Over two decades, this recipe from Ilka has been through many iterations and this current version is Clare's favourite to share with family, friends or those who need a good recovery meal.

Credit: Jiwon Kim

• serves

  4

• prep

  5 minutes

• cook

  20 minutes

• difficulty

  Easy

Ingredients

• 2 tbsp olive oil
• 1 sprig rosemary
• 2 Makrut lime leaves
• 1 large brown onion, thinly sliced
• 6 curry leaves
• 2 tsp garam masala
• 2 tsp ground coriander
• 2 tsp finely grated ginger
• 400 g can finely chopped tomatoes
• 400 ml water
• 1 cup red lentils, rinsed
• Salt
• Coriander leaves, cooked basmati rice, thick yoghurt, lime wedges, to serve

Instructions

1. Heat the oil in a large heavy-based saucepan, then add the rosemary and lime leaves. Add the onion and cook, stirring, until golden. Stir through the curry leaves, spices and ginger and cook for a further minute, or until fragrant.
   
2. Stir through the chopped tomatoes, water and lentils with a generous pinch of salt. Cook, stirring occasionally, until the lentils are tender.
   
3. Spoon the share-house dahl into a large serving bowl and sprinkle with coriander leaves. Serve with rice, a dollop of yoghurt and lime wedges on the side.

Photography by Jiwon Kim.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.