Coconut Dhal

Name: Coconut Dhal
Ingredients: 250 g red lentils (also called masoor dal or Egyptian lentils); 400 ml coconut milk; 1/4 of fresh curry leaves or 1/4 coriander leaves; 2 medium chopped tomatoes; 1 teaspoon turmeric; 2 -3 green chilies, sliced; 2 teaspoons black mustard seeds; 2 onions, one finely chopped, one sliced

8 ingredients

3 steps

Ingredients

250 g red lentils (also called masoor dal or Egyptian lentils)
400 ml coconut milk
1/4 of fresh curry leaves or 1/4 coriander leaves
2 medium chopped tomatoes
1 teaspoon turmeric
2 -3 green chilies, sliced
2 teaspoons black mustard seeds
2 onions, one finely chopped, one sliced

Directions

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.
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.