Coconut dhal
This coconut dhal is a Sri Lankan version, made with coconut milk rather than water or stock. It’s very delicate, vegan, healthy and cheap. Serve it with steamed basmati rice or part of an Indian meal. If you want it really spicy, use hot curry powder!
Ingredients
Method
- Finely chop the onion, garlic and chilli.
- Rinse the lentils under running water, until the water runs clear.
- Put all the ingredients in a saucepan. Using the coconut can, measure out 400 ml water and add to the to the pan .
- Bring to the boil, then turn down the heat, cover and simmer for 30 minutes. Stir regularly.
- Stir in the lemon juice and serve with plenty of coriander leave scattered on top.