Coconut and Red Lentil Dal
Ingredients
- 1 tbsp coconut oil
- 2 large onions, diced
- 4 large cloves garlic, grated
- 1 tbsp fresh ginger, grated
- 1 tbsp mild curry powder
- 1 tsp turmeric
- 1/2 tsp ground coriander
- 1/2 tsp cayenne pepper
- 1 tsp salt
- 2 cups dry red lentils
- 1 can coconut milk
- 3 cups water
- 1 vegetable stock cube
- chopped coriander and chilli flakes to garnish
- rice and rotis or naan to serve
Preparation
Cook the onions in the coconut oil over medium to high heat for about 10 minutes.
Add the ginger and garlic and cook for another minute.
Add the curry powder, ground coriander, cayenne pepper and turmeric and cook for a couple of minutes, stirring well to combine with the onions.
Add the coconut milk, lentils, salt, water and vegetable stock.
Bring it to a gentle simmer, turn to low to medium heat and cook for 25-30 minutes, uncovered, or until lentils are soft and it has thickened up.
Remove from the heat and garnish with chilli and fresh coriander.
Serve with rice and roti or naan bread.
Tips
Adjust spices to taste; the quantities provided are mildly spicy and suitable for the whole family.
Children may enjoy mixing the dal with rice and scooping it with roti.
