RED LENTIL DHAL

10 minutes prep.

30 minutes cooking

Serves 4-6

Ingredients

  • 400 ml can coconut milk
  • 230 gm red lentils, rinsed, drained
  • 1 onion, finely chopped
  • 40 gm finely grated ginger
  • 3 garlic cloves, crushed
  • 2 tsp ground turmeric
  • 2 tsp Madras curry powder
  • 2 cinnamon quills
  • 12 fresh curry leaves
  • 2 long green chillies, thinly sliced
  • Juice of 2 limes, or to taste
  • 200 ml coconut cream, plus extra to serve
  • Coarsely chopped coriander, to serve
Tadka
  • 2 tbsp ghee or coconut oil
  • 3 garlic cloves, finely chopped
  • 1 tsp brown mustard seeds
  • 1 tsp dried red chilli flakes
  • Pinch of garam masala

Method

  1. Combine coconut milk, lentils, onion, ginger, garlic, turmeric, curry powder, cinnamon, curry leaves and chilli in a saucepan with 500ml water.
  2. Bring to the boil, reduce heat to a medium and simmer, leave covered until lentils are tender and broken down (10-15 minutes).
  3. Squeeze in lime juice, add coconut cream and season generously to taste.
  4. For the tadka, melt the coconut oil in a saucepan over a medium heat, add garlic, mustard seeds, chilli and garam masala and fry for 2-3 minutes until fragrant, and then stir half into the lentil mixture.
  5. Ladle dhal into bowls, drizzle with extra coconut cream, spoon over remaining tadka and serve hot scattered with chopped coriander and serve with lime wedges.
  6. Enjoy!
 
RECIPES

RED LENTIL DHAL

10 minutes prep.

30 minutes cooking

Serves 4-6

Ingredients
Method

Ingredients

  • 400 ml can coconut milk
  • 230 gm red lentils, rinsed, drained
  • 1 onion, finely chopped
  • 40 gm finely grated ginger
  • 3 garlic cloves, crushed
  • 2 tsp ground turmeric
  • 2 tsp Madras curry powder
  • 2 cinnamon quills
  • 12 fresh curry leaves
  • 2 long green chillies, thinly sliced
  • Juice of 2 limes, or to taste
  • 200 ml coconut cream, plus extra to serve
  • Coarsely chopped coriander, to serve
Tadka
  • 2 tbsp ghee or coconut oil
  • 3 garlic cloves, finely chopped
  • 1 tsp brown mustard seeds
  • 1 tsp dried red chilli flakes
  • Pinch of garam masala

Method

  1. Combine coconut milk, lentils, onion, ginger, garlic, turmeric, curry powder, cinnamon, curry leaves and chilli in a saucepan with 500ml water.
  2. Bring to the boil, reduce heat to a medium and simmer, leave covered until lentils are tender and broken down (10-15 minutes).
  3. Squeeze in lime juice, add coconut cream and season generously to taste.
  4. For the tadka, melt the coconut oil in a saucepan over a medium heat, add garlic, mustard seeds, chilli and garam masala and fry for 2-3 minutes until fragrant, and then stir half into the lentil mixture.
  5. Ladle dhal into bowls, drizzle with extra coconut cream, spoon over remaining tadka and serve hot scattered with chopped coriander and serve with lime wedges.
  6. Enjoy!
 
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