Creamy Coconut Dal
Directions
- 1Heat the oil in a saucepan over a medium heat.
- 2Add the cumin seeds and crackle for a few seconds before adding the onion.
- 3Cook, stirring occasionally, until golden.
- 4Chuck the garlic and ginger into the pan and mix well.
- 5Cook, stirring continuously, until fragrant.
- 6Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan.
- 7Pour in just boiled water and mix well.
- 8Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, until the lentils are tender.
- 9If it looks a little dry, add another water and mix well.
- 10To finish, add the lime juice and coriander to the daal.
- 11Mix well.
- 12Check the seasoning, adding more salt to taste and serve immediately with rice.
Ingredients
- 2 tbsp olive oil
- 3 tsp cumin seeds
- 2 onions, finely sliced
- 4 cloves garlic, finely sliced
- 1 inch ginger, finely sliced
- 1 tsp turmeric
- 1 tsp chilli powder
- 200 g red lentils
- 400 g chopped tomatoes
- 400 g coconut milk
- 1 The juice of a lime
- A small handful of finely chopped coriander leaves
- sea salt
Equipment
saucepan
Tips
- Serve with rice.
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