Creamy Coconut Dal
Directions
- 1Heat the oil in a saucepan over a medium heat. Add the cumin seeds and crackle for a few seconds before adding the onion. Cook, stirring occasionally, for 8-10 minutes until golden.
- 2Chuck the garlic and ginger into the pan and mix well. Cook, stirring continuously, for 30 seconds until fragrant.
- 3Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan. Pour in 150ml of just boiled water and mix well. Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, for 25-30 minutes or until the lentils are tender. If it looks a little dry, add another 50-100ml of water and mix well.
- 4To finish, add the lime juice and coriander to the daal. Mix well. Check the seasoning, adding more salt to taste and serve immediately with rice.
Ingredients
- 2 tbsp olive oil
- 3 tsp cumin seeds
- 2 finely sliced onions
- 4 cloves, finely sliced garlic
- 1 inch, finely sliced ginger
- 1 tsp turmeric
- 1 tsp chilli powder
- 200 g red lentils
- 1 x 400g tin chopped tomatoes
- 1 x 400g tin coconut milk
- 1 lime juice
- 1 small handful finely chopped coriander leaves
- 1 to serve rice
- 1 Sea salt
- 150 ml water
Equipment
saucepan
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