Fragrant, filling and frugal, this coconut dal can be made in one pot, saving on time and on the washing up. A delicious take on the classic Indian lentil dish, this vegan red lentil dal with coconut milk is sure to become one of your go-to dinners.
Servings 4 people
Large saucepan with lid
- 1 tablespoon sunflower or vegetable or coconut oil
- 1 teaspoon black mustard seeds
- 1 teaspoon cumin seeds
- 3 curry leaves*
- 1 white onion chopped
- 3 cloves garlic chopped
- thumb sized piece of ginger chopped
- 1 teaspoon ground turmeric
- ½ teaspoon chilli powder or to taste
- 2 tomatoes chopped
- 250 g dried red lentils*
- 400 ml coconut milk
- 500 ml hot water plus more if needed
- 1 tablespoon garam masala
- Salt to taste
- Fresh coriander (cilantro) to serve
Heat a tablespoon of sunflower oil in a large saucepan. Add a teaspoon of mustard seeds, a teaspoon of cumin seeds and three curry leaves. Stir fry until the mustard seeds begin to pop.
Add a chopped onion, stir well, turn the heat to low and cover the pan with a lid. Cook for 10-15 minutes, stirring occasionally until the onion is soft.
Remove the lid, turn the heat up to medium and cook for a further 5 minutes until the onion has some colour on it.
Add 3 cloves of chopped garlic and a thumb-sized piece of chopped ginger. Stir and fry for several minutes until starting to soften.
Stir in a teaspoon of turmeric and half a teaspoon of chilli powder (omit or increase to suit your taste).
Add your two chopped tomatoes, stir and cook for 5-10 minutes until soft.
Pour in 250g red lentils, 400ml coconut milk and 500ml hot water. Stir well and bring to the boil before reducing the heat to a simmer.
Cook, stirring often, for 20-30 minutes until the lentils are soft. Top up with extra hot water if needed.
When cooked add a tablespoon of garam masala and season with salt to taste. Stir well and serve with fresh coriander leaves and rice or bread.
- Curry leaves can be found in big supermarkets or Asian supermarkets. You can leave them out if you can't find them.
- No pre-soaking needed.
- Can be made ahead and reheated. Store in the fridge.
- Suitable for freezing.
- Nutritional information is approximate and is intended as a guideline only.
Calories: 488kcal | Carbohydrates: 47g | Protein: 20g | Fat: 26g | Saturated Fat: 19g | Sodium: 27mg | Potassium: 1044mg | Fiber: 21g | Sugar: 4g | Vitamin A: 646IU | Vitamin C: 30mg | Calcium: 81mg | Iron: 9mg