serves
4
prep
5 minutes
cook
35 minutes
difficulty
Easy
serves
4
people
preparation
5
minutes
cooking
35
minutes
difficulty
Easy
level
Ingredients
- 1 tbsp coconut oil
- 2 garlic cloves, crushed
- 2.5 cm piece of fresh ginger, peeled and finely grated
- 1 green chilli, finely chopped
- 1 tsp white mustard seeds
- ½ tsp nigella seeds
- 1 tsp cumin seeds
- 1 onion, finely sliced
- ½ tsp ground turmeric
- 200 g red lentils
- 400 g can chopped tomatoes
- 400 ml can coconut milk
- sea salt and freshly ground black pepper
To serve
- handful of coriander leaves
- natural yogurt (optional)
Instructions
Heat the oil in a large frying pan over a low to medium heat. Add the garlic, ginger and chilli and fry for a minute or so, until fragrant. Add all of the seeds and fry for a further minute, until the spices smell slightly toasted and aromatic. Scrape in the onion and fry for a further 5–6 minutes, until softened. Stir through the turmeric and fry for a final minute, before adding the lentils.
Tip in the tomatoes and coconut milk and season to taste. Half-fill the tomato can with water and add to the pan. Bring the mixture up to a boil and reduce the heat to a simmer. Allow the dahl to gently bubble away, stirring from time to time, for 20–25 minutes, until the lentils are tender and the sauce has thickened and reduced.
Divide the dahl between four bowls and serve with a sprinkle of coriander and dollop of yogurt.
Taken from The Goodness of Coconut: 40 Irresistible Energy-Packed Recipes by Emily Jonzen, published by Kyle Books. Priced at £9.99. Photography by Clare Winfield.
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.
