One Pot Quick Coconut Dhal
One of the easiest dishes I make, and because of that and the fact it goes so well with so many things, I make it as often as I can get away with.
I love to eat it with my favourite protein, warm chicken, with a plate of Greek yoghurt flat bread next to it to mop up every drop.
Because its vegetarian, my vegetarian friends love it just as much, but they forgo the chicken and have chunks of roasted aubergine instead.
I keep all of these ingredients in my pantry or spice cupboard, and I’m sure you’re all the same.
The only thing I think might cause a problem are the curry leaves, but adding those are optional, so don’t worry of you don’t have them.
If you can get your hands on a few stalks of leaves, it’s worth investing in them and packaging them up, freezing them and taking a few out just when you need them.
Not really tasting of curry, the leaves are mix of citrus (lemon/lime), nutty, and slightly bitter or herbal notes, similar to a combination of basil, lemongrass, and pine.
They are pungent when raw but release a fragrant, earthy, and nutty taste when fried in oil, and are worth experimenting with in so many other dishes.
Go on, give it a go and enjoy your sweet life!
Serve with shredded carrot, or not.
What You Need
400g Can Coconut Milk
300g Red Lentils
1 Large Onion – Or 2 small – Finely Chopped
5 Curry Leaves – Optional
4 Large Garlic Cloves Minced
3 tbsp Vegetable Oil
1 tbsp Tomato Puree
1 tsp Dried Ginger
1 tsp Crushed Cumin Seeds – Or dried cumin
1 tsp Crushed Coriander Seeds – Or dried coriander
1 tsp Dried Turmeric Powder
½ tsp Dried Chilli’s – See Tip Box
Malden Sea Salt – To Taste – See Tip Box
Ground Black Pepper - To Taste
Let the spices cook with the onions for a further 3 minutes.
How It’s Done
Rinse the lentils until the water stops looking like it’s bubbling, and comes out clear.
Set them aside to drain really well until needed.
In a shallow heavy bottomed pan, add the oil and the finely chopped onion.
Let it cook on a low to medium heat, until they go soft and start to go brown.
Add the minced garlic, ginger, chillies, coriander, cumin, turmeric and tomato puree, give it all a really good mix and let it cook for another two minutes in a low heat.
Add the drained lentils and mix well so that all the lentils are coated in the spice mix.
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Make sure to coat all the lentils with the speces.
Pour over the tin of coconut milk along with 850ml of water and the curry leaves (if using them)
Give another stir making sure to scrape the bottom of the pan to get any brown bits.
Turn up the heat and bring the mixture to a boil.
Add the coconut milk and water, strir well befofre /
Once boiling, reduce the heat to a slow simmer and let it cook away for 30 minutes until the lentils are soft and the mixture is a bit soupy.
While it’s cooking, give it a few good stirs, making sure to scrape the bottom of the pan.
Give it a taste and add some of the Malden salt and pepper to taste.
Cook for another 5 minutes, adjusting the seasoning if it needs it.
Enjoy hot, warm or at room temperature and this is the point it can be frozen.
Make sure to defrost to completely before reheating to eat. Once defrosted, it may need a little more water added to change the consistency.
Serve with shredded carrot on top, or not!
Serve with chicken, aubergine and many more.
Tip Box
To Taste – This means what suits you. When adding the Malden salt and pepper, we all differ and the same applies to the amount of heat we like.
Remember, you can always add more, but cant take it out, so add slowly before tasting again.
Dried Chillies – See above
Malden Sea Salt – My go to salt when flavouring food and cooking. It has its own flavour and as far away from table salt as is imaginable.
Table Salt - If using table salt, use sparingly.
