Creamy Spiced Dahl

An easy, but really tasty- and not to mention filling, vegan meal! I was pleasantly surprised whenever this was ready, and it came out much more creamier than I had expected it to be, hence the name I suppose, hehe. This might just become a regular in the flat!

Creamy Spiced Dahl
(Serves 2, about 540 calories each)

2 tbsp mustard seeds
1 tsp cumin or cumin seeds
1 tsp olive oil
1 onion, finely chopped
3-4 garlic cloves, finely chopped
2.5 cm fresh ginger, grated
7 cardamom pods
200g red lentils
400ml reduced fat coconut milk
1 tbsp black pepper
1 tsp salt

- Start by gently frying the mustard seeds in a medium sized pot, then pour into a small bowl and set aside.

- In the same pot, heat a small dash of olive oil, and add the onion, garlic, ginger and cardamom pods. Stir frequently on low heat for 5-10 minutes, add water if it looks like it#ll get burnt or catch the bottom.

- Now, stir in the lentils, seeds and spices. Wait a few minutes before adding 200-300ml boiling water and the coconut milk. Bring to a boil, cover and simmer for about 40 minutes, stirring occasionally, If it gets a little too dry, add a little more water. The texture should be almost like thick porridge.

- Season to taste and serve with naan, flatbread, or simply on it's own, brilliant!

Original source:
http://www.bbcgoodfood.com/recipes/13602/creamy-spiced-dhal

- Jules