One-Pan Coconut Dhal

🥘 Ingredients

• onions 2
• garlic 4 cloves
• ginger thumb sized
• red lentis 300 g
• sunflower oil 2 tbsp
• curry leaves 5
• mustard seeds 1 tsp
• cumin seeds 1 tsp
• coriander powder 1 tsp
• turmeric 1 tsp
• dried chilli 1
• tomato purée 1 tbsp
• coconut milk 400 g
• water 850 ml
• coriander
• sliced green chilli

1. 1

   Finely slice the onions , crush or finely chop the garlic and finely chop the ginger .
2. 2

   Rinse the red lentis until the water runs clear, then drain.
3. 3

   Heat the sunflower oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry.
4. 4

   Add the garlic and ginger, and cook for another 30 seconds.
5. 5

   Scatter in curry leaves , if using, then add mustard seeds , cumin seeds , coriander powder , turmeric , dried chilli and cook for a few minutes more.
6. 6

   Stir in tomato purée and cook for 1 minute longer.
7. 7

   Stir in the red lentils, ensuring they’re well coated in the spices, then pour over the coconut milk and water .
8. 8

   Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy.
9. 9

   Scoop out the whole chilli and discard, then season generously with salt.
10. 10

    Serve with a sprinkling of the coriander , sliced ginger and sliced green chilli , and drizzle with a bit more oil.
11. 11

    The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.