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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!
Print Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Resting Time 4 hours
Total Time 35 minutes
Servings: 4 people
Cuisine: Indian
Calories: 1234
Ingredients Method

Ingredients
  

  • 200 g red split lentils
  • 1 small red onion
  • 1 garlic clove
  • 2 Tbsp dried curry leaves
  • 1 green chilli deseeded
  • 1 cinnamon stick
  • 1 tsp curry powder
  • ½ tsp salt
  • 1 can coconut milk 400 ml
  • To serve:
  • juice of ½ lemon
  • Coriander leaves

Method
 

  1. Finely chop the onion, garlic and chilli.
  2. Rinse the lentils under running water, until the water runs clear.
  3. Put all the ingredients in a saucepan. Using the coconut can, measure out 400 ml water and add to the to the pan .
  4. Bring to the boil, then turn down the heat, cover and simmer for 30 minutes. Stir regularly.
  5. Stir in the lemon juice and serve with plenty of coriander leave scattered on top.