Serves 1
Directions
- 1Cook soaked lentils with water, coconut milk, turmeric, cinnamon, and cayenne.
- 2Fry onion, garlic, spices, and curry leaves in hot coconut oil until aromatic and golden.
- 3Stir in sea salt, lemon zest, and blend half the dahl for extra creaminess.
- 4Top the dahl with temper, fresh chilli, coriander, and crispy onions.
Ingredients
- 320 g red lentils
- 400 ml water
- 800 ml coconut milk
- 1 tsp turmeric
- 0.5 tsp cinnamon
- 0.5 tsp cayenne
- 2 tsp sea salt
- 1 lemon
- 0.5 onion
- 2 garlic cloves
- 1 bunch coriander
- 1 tbsp coconut oil
- curry leaves
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp curry powder
- lemon
- coriander leaves
- crispy onions
- fresh green chilli slices
- chapati or pitta
Tips
- Scoop it up with warm chapati or soft pitters.
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