Introduction: Tomato and Coconut Lentil Dhal
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
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
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.