Coconut Dhal

Name: Coconut Dhal
Prep time: 30 min
Cook time: 30 min
Total time: 60 min
Yield: 4 servings
Cuisine: South Asia — Muslim traditions
Ingredients: 250 g red lentils; 400 ml coconut milk; 0.25 fresh curry leaves; 2 medium chopped tomatoes; 1 tsp turmeric; 2 green chilies; 2 tsp black mustard seeds; 2 onions

Lentils, coconut milk and tomatoes simmered on the stove and spiced with curry leaves and turmeric for a South Asian dal. It comes to the table with flatbreads.

1 hr · Serves 4 · Easy

Ingredients

250 gred lentils, also called masoor dal or Egyptian lentils
400 mlcoconut milk
0.25 fresh curry leaves, or 1/4 coriander leaves
2 medium chopped tomatoes
1 tspturmeric
2–3 green chilies, sliced
2 tspblack mustard seeds
2 onions, one finely chopped, one sliced

Method

Start cooking mode

Time: Prep 30 min · Cook 30 min · 60 min total
Difficulty: easy

1
Put the lentils, coconut milk, the chopped onion, tomatoes, chillies and turmeric in a pan with 300ml water, season and simmer for 20 minutes, until the lentils are tender.
20 min
2
Fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together.
3
Pour over the lentils. Serve with flatbreads.