Creamy Coconut Dal
A quick and easy vegan dinner recipe that serves 4. It's a rich and thick dal that gets better with leftovers.
Ingredients
Directions
- 1
Heat the oil in a saucepan over a medium heat. Add the cumin seeds and crackle for a few seconds before adding the onion. Cook, stirring occasionally, for 8-10 minutes until golden.
- 2
Chuck the garlic and ginger into the pan and mix well. Cook, stirring continuously, for 30 seconds until fragrant.
- 3
Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan. Pour in 150ml of just boiled water and mix well. Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, for 25-30 minutes or until the lentils are tender. If it looks a little dry, add another 50-100ml of water and mix well.
- 4
To finish, add the lime juice and coriander to the daal. Mix well. Check the seasoning, adding more salt to taste and serve immediately with rice.
Notes
Gets better with leftovers
