Coconut dhal

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olive magazine

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Recipe by olive magazine

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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 flatbread.

Per serving

407 kcalories, protein 18.2g, carbohydrate 45.7g, fat 18.1 g, saturated fat 14g, fibre 4.4g, salt 0.35 g

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Ingredients

• 250g red lentils (also called masoor dal or Egyptian lentils)
• 400ml coconut milk
• a handful of fresh curry leaves (find these in the herb section, an Asian grocers, or use coriander leaves)
• flatbread , to serve
• 2 medium chopped tomatoes
• 1 tsp turmeric
• 2-3 long pointy green chillies , sliced
• 2 tsp black mustard seeds
• 2 onions , one finely chopped, one sliced

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Difficulty and servings

Serves 4

Preparation and cooking times

Cook 30 mins

Vegetarian

Ingredients

• 250g red lentils (also called masoor dal or Egyptian lentils)
• 400ml coconut milk
• a handful of fresh curry leaves (find these in the herb section, an Asian grocers, or use coriander leaves)
• flatbread , to serve
• 2 medium chopped tomatoes
• 1 tsp turmeric
• 2-3 long pointy green chillies , sliced
• 2 tsp black mustard seeds
• 2 onions , one finely chopped, one sliced

Per serving

407 kcalories, protein 18.2g, carbohydrate 45.7g, fat 18.1 g, saturated fat 14g, fibre 4.4g, salt 0.35 g

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