This red lentil and coconut dahl is such a hearty, creamy dish with all the flavours of India. Dahl was a staple during my time travelling throughout this colourful, chaotic country. The Indian spices add lots of flavour and the lentils are a great source of plant-based protein and cholesterol-lowering soluble fibre. Add more chilli flakes if you like things a little spicier, or you can skip them if that’s not your thing.
Red Lentil Coconut Dahl:
Ingredients
2 Onions, chopped
3 Garlic Cloves, crushed
3 tsp Cumin Seeds
4 tsp Garam Masala
3 tsp Turmeric
2 tsp Ground Cumin
2 tsp Chilli Flakes
200g Dried Red Lentils, rinsed
1 can Chopped Tomatoes
1 can Coconut Mylk
½ tsp salt
Method
- Heat the oil in a large pan and add the onion and garlic. Cook for 5 minutes or until softened.
- Add the cumin seeds and cook for a further 2 minutes, adding some water to the pan if the mixture begins to stick.
- Add the garam masala, turmeric, ground cumin and chilli flakes and stir to form a paste.
- Add the lentils, coconut mylk, chopped tomatoes and 1 cup of water. Bring to the boil and season with salt. Reduce to a simmer for 30 minutes, stirring frequently until the lentils are softened.
- Serve with brown rice and coriander.
Let me know if you try this recipe out!
Mindy Perley-Martin
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