Coconut-curried lentils
SERVES 4 // PREP 5 MINS // COOK 25 MINS
280 gm split red lentils
1 tbsp coconut oil or ghee
1 onion, diced 1 cinnamon quill
1½ tbsp hot curry powder
400 ml coconut milk
400 ml vegetable stock Yoghurt, steamed basmati rice, sliced cucumber and warm roti, to serve TEMPERED SPICES
50 gm ghee
½ tsp fenugreek seeds
1 tsp yellow mustard seeds Handful of fresh curry leaves
1 Rinse lentils well and set aside.
2 Heat oil in a saucepan over medium-high heat. Add onion and sauté until just tender and starting to turn golden (5 minutes). Stir through cinnamon and curry powder until fragrant (1 minute).
3 Add lentils to pan with coconut milk and stock, and bring to the boil. Reduce heat to medium and simmer, stirring occasionally, until lentils are tender (15-20 minutes).
4 For tempered spices, heat ghee in a saucepan over high heat. Add spices and stir until fragrant (10 seconds). Add curry leaves and remove from heat.
5 Top dhal with tempered spices and yoghurt. Serve with rice, sliced cucumber and roti.
