Coconut & Red Lentil Dhal
Ingredients
- 1 tbsp olive oil or coconut
- 1 large onion, chopped
- 3 garlic cloves, crushed
- 1 tsp yellow mustard seeds
- 2 tsp of garam masala
- 1 tsp ground turmeric
- 1 tsp of ground coriander
- 1 tsp of crushed chillies /hot
- 1 tsp sea salt
- juice of 1 lime
Preparation
Fresh coriander and Garlic Parathas or cooked brown rice to serve
Heat the oil in a large sauce pan over a medium high heat, add the onion and garlic, and cook for about 5-8 minutes, stirring frequently, until softened. Add the ginger, cumin seeds and mustard seeds, and cook for a further 2 minutes, or until the seeds begin to pop, adding 1 tablespoon of water if mixture is catching on the pan
Add garam masala, turmeric, fenugreek, ground cumin, coriander and crushed chillies/hot pepper flakes, if using. Stir until mixture forms a thick, brown paste
Add the lentils, coconut which I replaced with soya cream due to allergies, then add tomatoes and 250ml/9fl oz/ 1 cup water, bring to boil, then reduce the heat to a simmer and cook for 20 minutes, stirring frequently. Add the salt and lime juice, and cook for a further 10 minutes, serve with sprig of coriander and parathas