Tomato and Coconut Lentil Dhal

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Introduction: Tomato and Coconut Lentil Dhal

About: I have always loved to cook and share my food with others. Whether exploring new recipes and foods from all over the world or cooking an old comfort food favourite. It is always important to cook with love...

This is a healthy, comforting dish that you just know is doing you good when you eat it . Flavoured with immune boosting ginger, garlic and chilli this curry is great for a cold winter evening. Inspired by an Indian dhal (also spelt dal, daal, dahl) a lentil stew which is a staple of the Indian diet. Packed with protein - this makes a great vegetarian main dish.

I love curries and chilli and get a bit distracted if I don't get my daily chilli fix in at least one of my meals. I have heard there is such a thing as chilli addiction.......
You can obviously add more or less chillies depending on their strength and your preference.


preparation time: 10 minutes
cooking time: 1 hour
serves 2 as main dish or 4 as a side dish

ingredients: 


1 cup green (puy) lentils (or lentil of choice - but remember to follow your packet cooking instructions as it may be different from mine)
1 tin chopped tomatoes
3 tbs dessicated coconut
1 chopped onion
1 tsp fennel seed
1 tsp coriander seed
1 tsp cumin seed
1 tsp mustard seed
1 tsp turmeric
2 bay leaves
4-5 cloves garlic crushed
4-5 chillies
3 inches grated ginger
1 tbs oil
1 litre boiling water or veg stock
salt and pepper to taste


Step 1: Prepare the Lentils, Onions and Spices

  • wash lentils thoroughly in cold water then add to a pan with cold water and the turmeric and boil uncovered for 15 minutes
  • while this is happening add the oil to another pan and when hot add the chopped onion. Fry until golden brown and caramelised.
  • when the onions are browned add the spice seeds and bay leaves and fry for a few minutes to release the flavour.

Step 2: Add the Remaining Ingredients and Simmer Until Soft

  • then add the ginger, garlic and chillies and continue to fry for a few minutes before adding the tomatoes and dessicated coconut.
  • stir this together and top up with about 1 litre of boiling water or stock
  • simmer for about an hour - until the lentils are soft.

Step 3: Add Salt and Pepper to Taste, Serve and Eat :)

  • add salt and pepper to taste
  • this can be served with rice, flat bread or potatoes. I served this with simple boiled white rice and my za'atar roast potatoes


You can check out my other recipes on:  http://chipbuttiesandnoodlesoup.blogspot.co.uk/

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