Red lentil dal
Creamy lentils, fragrant spices and coconut are combined to create a moderately spiced, delicious dal.
Servings: 4
Ingredients
- 1 tablespoon rapeseed oil
- 1 onion diced
- 4 garlic cloves finely chopped
- 15 g ginger peeled and grated
- 1 green finger chilli remove and discard half the seeds then finely chop
- 1 teaspoon mustard seeds
- 400 g tin of chopped tomatoes
- 1 tablespoon cumin
- 1 tablespoon coriander
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1/2 teaspoon cinnamon
- 1/2 teaspoon hot chilli powder
- 1/2 teaspoon salt
- Black pepper a pinch
- 1 litre vegetable stock made using 1 stock cube
- 300 g red lentils rinsed and drained
- 3 tablespoons desiccated coconut
- 1/2 lime juiced
Instructions
- Rinse the lentils until the water is no longer murky, then drain and set aside.
- In a large saucepan, heat the oil over a moderate heat and fry the onion for 5 minutes.
- Reduce the heat and add the chopped garlic, ginger, finger chilli and whole mustard seeds and sauté for a couple of minutes. The mustard seeds should begin to make a popping sound.
- Add a third of the tinned tomatoes and cook until slightly thickened. Next add all the spices, salt and pepper. Fry until the sauce forms a paste consistency, approximately 2 minutes.
- Increase to a moderate heat and add the stock, lentils, coconut and the remaining tinned tomatoes bringing the dal to a low boil.
- Reduce the heat, cover with the lid and simmer for 20 minutes.
- Turn off the heat and stir through the lime juice. Taste and season with salt and pepper as needed.