Wednesday, 12 December 2012

Creamy Coconut Dahl

After having had coffee with a close friend in one of my favourite cafès today *Cough cough* Caffe Nero *cough*, I came home only to find I was a liiiittle bit hungry. So I decided to have a go at a different kind of dahl - much to my delight! The dish needs a good bit of seasoning to it, and perhaps a dash of cayenne would have made it even better, but this is still a really lovely, hearty meal. I will make it again for sure!

Creamy Coconut Dahl
(Serves 4, 410 calories each)

200-250 g red lentils
400 ml light coconut milk
2 medium tomatoes, chopped
1 tbsp tumeric
2 chillies, deseeded and finely chopped
1 tsp Garam Masala
2 onions, one chopped, the other one sliced
2 tbsp oil
2 tsp black mustard seeds
Handful fresh curry leaves (I used dry curry leaves)
Salt and pepper to taste

Naan breads to serve

- Bring 300 ml water to the boil, and have in a medium sized pan along with lentils, coconut milk, tomatoes, the chopped onion, tumeric, chillies and Garam Masala. Add a dash of salt and pepper for good measure. Cover and simmer for about 20 minutes, stirring occasionally.

- Heat 2 tbsp of oil in a frying pan, and tip in the sliced onion along with chopped, or crumbled curry leaves, and add the mustard seeds as well. Fry until the onion is nice and crispy.

- Divide dahl between four bowls, top with onion and serve with warm naan bread, enjoy!
Original source:

- Jules

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