My journey to making a dhal has been a long one. I have always been put off dhals because it looks like porridge which I also don’t like. I decided to give it a go having never tasted one. This has worked to my advantage as I have made it the way I would like. Not stodgy and mushy, there is still some texture and it’s packed full of flavour.
The “taraka” which is tempered leaves and black mustard seeds is optional but adds a lovely layer of flavour.
Serve as a side dish or for 4 people as a main.
2 tbsp vegetable oil
1 onion, diced
4 cloves garlic, finely diced
4 cm ginger, peeled and grated
1 tsp turmeric
1 tsp ground cumin
1 tsp garam masala
1 tsp salt
12 cherry tomatoes, diced
350 g red lentils, check pack instructions for soaking or rinsing
400 g tin coconut milk
250 ml stock (vegetable or chicken)
Squeeze of lemon to finish
Tarka (Optional)
vegetable oil
1 tsp black mustard seeds
4 spring onions, thinly sliced
12 curry leaves
In a large pan over a medium heat, add the vegetable oil followed with the onions and sauté for 5-7 minutes until soft. Add the garlic and ginger and cook for a minute. Add all the spices and salt and cook for another minute. Add the tomatoes and lentils and stir to coat everything.
Pour in the coconut milk and stock, bring to the boil then reduce the heat to low. Cook for 20-30 minutes stirring every so often to stop the dhal sticking to the pan. How long you cook your dhal will be down to personal preference. Finish with a squeeze of lemon to taste and sprinkle with fresh coriander and the tarka if using
Tarka – Heat the oil in a small frying pan. Add the mustard seeds and cook for a minute or until they start popping be careful not to let them burn. Add the spring onions and cook for another minute then add the curry leaves. Cook for one more minute then set aside off the heat ready to sprinkle on the dhal
Coconut Red Lentil Dhal
Ingredients
- 2 tbsp vegetable oil
- 1 onion diced
- 4 cloves garlic finely diced
- 4 cm ginger peeled and grated
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1 tsp salt
- 12 cherry tomatoes diced
- 350 g red lentils rinsed or soaked to pack instruction
- 400 ml tin coconut milk
- 250 ml vegetable or chicken stock
- squeeze of lemon to finish
Tarka (optional)
- 1 tbsp vegetable oil
- 1 tsp black mustard seeds
- 4 spring onion finely sliced
- 12 curry leaves
Instructions
- In a large pan over a medium heat, add the vegetable oil followed with the onions and sauté for 5-7 minutes until soft. Add the garlic and ginger and cook for a minute.
- Add all the spices and salt and cook for another minute.
- Add the tomatoes and lentils and stir to coat everything.
- Pour in the coconut milk and stock, bring to the boil then reduce the heat to low. Cook for 20-30 minutes stirring every so often to stop the dhal sticking to the pan. How long you cook your dhal will be down to personal preference.
- Add sliced cabbage
- Finish with a squeeze of lemon to taste and sprinkle with fresh coriander and the tarka if using
Tarka
- Heat the oil in a small frying pan. Add the mustard seeds and cook for a minute or until they start popping be careful not to let them burn. Add the spring onions and cook for another minute then add the curry leaves. Cook for one more minute then set aside off the heat ready to sprinkle on the dhal
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