Recipes: Coconut dhal

Coconut dhal

Red lentils get a big boost in flavour with this Thai-influenced dhal recipe

  • 250g red lentils (also called masoor dal or Egyptian lentils)
  • 400ml coconut milk
  • a handful of fresh curry leaves (find these in the herb section, an Asian grocers, or use coriander leaves)
  • flatbread , to serve
  • 2 medium chopped tomatoes
  • 1 tsp turmeric
  • 2-3 long pointy green chillies , sliced
  • 2 tsp black mustard seeds
  • 2 onions , one finely chopped, one sliced

    Method

    1. Put the lentils, coconut milk, the chopped onion, tomatoes, chillies and turmeric in a pan with 300ml water, season and simmer for 20 minutes, until the lentils are tender.
    2. Fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together.
    3. Pour over the lentils. Serve with flatbread.

    Per serving

    407 kcalories, protein 18,2g, carbohydrate 45,7g, fat 18,1 g, saturated fat 14g, fibre 4,4g, salt 0,35 g