This post is dedicated to my dearest friend Sean who gave me a dhal recipe over 3 years ago that I used as a base to create this one. I must say, whenever I make dhal it never tastes as good as Sean’s, but it’s still pretty good.
I absolutely love Indian food, especially because there are so many vegetarian options and it’s always a flavour bomb. Indian food is surprisingly easy to prepare, as long as you have all the spices you need.
This dhal recipe is very simple but super tasty and easy. And very healthy too as lentils are so rich in protein and iron. I make it all the time in big batches and have tried multiple versions with different veggies before. The original recipe doesn’t have coconut milk, but I like adding it for a bit more richness.
There’s nothing better than a bowl of dhal with some brown basmati rice or naan bread on a chilly winter night.
Coconut and red lentil dhal
- Prep Time: 5m
- Cook Time: 30m
- Serves: 4
Ingredients
- 1 1/2 cups red lentils
- salt to taste
- coconut oil
- 1 cup coconut milk
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- 3 diced tomatoes
- 1 diced onion
- 3 crushed garlic cloves
- 1 tablespoon grated ginger
- fresh coriander leaves
Instructions
- Wash red lentils and soak in water for 30 minutes. Discard water and set aside.
- Heat some coconut oil and add onions, garlic and ginger and cook for about 3 minutes.
- Add the chopped tomatoes, ground coriander and turmeric and cook until they are softened
- Add lentils, coconut milk and 2 cups of water. Cover and simmer for 20 minutes until lentils have broken down.
- On a separate pan, heat some coconut oil and add the cumin and mustard seeds. Wait until they pop but don't let them burn. Remove from heat immediately and add to the lentils.
- Season dhal with salt to taste and serve with fresh coriander leaves.
Any thoughts?