Red lentil and coconut dhal
DHAL is the Indian word for lentils.
This vegetarian meal is popular all over India and is simpler to make than your local curry house would have you believe.
This version contains coconut milk and coriander for a delicately spiced dish.
Serves 4.
INGREDIENTS
250g red lentils
400ml coconut milk
2 medium chopped tomatoes
3 green chillies, deseeded and sliced
1 teaspoon turmeric
2 onions, one chopped finely, one sliced
300ml water
4 teaspoons oil, for frying
Handful of fresh curry leaves
Handful of fresh coriander
Red lentil and coconut dhal
2 teaspoons black mustard seeds
Naan bread, to serve
METHOD
1) Combine the lentils, coconut milk, tomatoes,chillies, turmeric and chopped onion in asaucepan. Add 300ml water, season with a pinch of salt and pepper and simmer until the lentils are soft for approximately 20 minutes.
2) In a shallow pan fry the sliced onion until crisp.
3) Add the curry leaves, coriander and mustard seeds and fry until they sizzle.
4) Transfer the lentil mixture from the pan into a serving dish. Spoon the onion and leaves mixture over the top.
5) Serve immediately with a warm naan bread.