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

Latest comments and suggestions

• ElisabethB

  23 February 2008

  ElisabethB rated and commented on this recipe

  

  leaving off the topping of fried onion and spices this is a lovely comforting supper. i have made it many times on its own with rice or as part of a feast!

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• steve

  01 March 2008

  steve rated this recipe

  

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• sally

  17 March 2008

  sally rated and commented on this recipe

  

  I usually make plain dhal, this made a nice change although I added a couple of tea spoons of curry paste as it was a little too mild in flavour for us, but I will make it again sometime.

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• Cookery Book

  13 May 2008

  Cookery Book rated and commented on this recipe

  

  Served this with the Chicken Masala for a party, and even got the teenage lads ("what are lentils?") eating it. Tasted gorgeous and so easy to make - just tip everything in and leave to simmer.

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• mojitobabe

  04 July 2008

  mojitobabe commented on this recipe

  er... how is this Thai!!!.. this is a traditional Indian/ Sri Lankan dish made regarly by South East Asian people..not far eastern people. Coconut milk is widely used in Sri Lankan dishes. Thai people don't do lentils ;0)

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• Nina

  06 July 2008

  Nina commented on this recipe

  This is really easy to make and very tasty - however, it is not very spicy, so if you like your dhal with a kick or intend to eat it with something blandish, like rice or plain naan, Id suggest adding a squidge more of each of the spices.

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• Anne

  13 July 2008

  Anne rated and commented on this recipe

  

  Loved it! Will definintely make again.

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• Belle

  14 July 2008

  Belle rated and commented on this recipe

  

  Me too, will definitely put this one into the 'rotation'. Even my husband loved this and he would normally avoid even the mention of lentils!! I told him what was in it AFTER he said he loved it...

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• Philippa

  15 July 2008

  Philippa rated and commented on this recipe

  

  I'm used to BGF recipes being simple and amazing but this was a disapointment. I didn't use as much chilli as stated but even taking that into account it was bland. added a lot of salt and even a squeeze of lime to give it a boost. Even then I ate my supper a little glumly tonight :-( Maybe some corriander seed and cumin might perk it up a bit?

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• iwantpie

  18 August 2008

  iwantpie rated this recipe

  

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• Swedish Anna

  08 September 2008

  Swedish Anna rated and commented on this recipe

  

  This is a great recipe - I make it again and again. I fry the onion in just 1 tbsp of oil to make it healthier, and add some chopped fresh coriander.

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• harapeko

  16 September 2008

  harapeko rated this recipe

  

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• alice

  23 September 2008

  alice commented on this recipe

  Loved it! Even my 3 year old son liked although it's spicy for him. I did a few changes to the original recipe though: - instead of the handful of fresh curry leaves, I added coriander seeds - and I didn't do step 2 "fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together.", so no mustard seeds as I didn't have any. If you want to see a picture of what I cooked, look at my blog: http://aliceayel.posterous.com/using-red-lentils-in-a-tasty-c

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• Melanie

  06 October 2008

  Melanie commented on this recipe

  i tried this recipe last week..So easy to make and utterly delicious. i left out the fried onions but was still very tasy. I served it with my own recipe of indian rice. Will definitely make it again :-)

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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 tumeric
• 2-3 long pointy green chillli , sliced
• 2 tsp black mustard seeds
• 2 onions , one finely chopped, one sliced

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Difficulty and servings

Serves 4

Preperation 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 tumeric
• 2-3 long pointy green chillli , 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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