Red Lentil Dhal With Coconut Milk Recipe

Posted under Recipes

26Sep

Red Lentil Dhal With Coconut Milk Recipe

Red Lentil Dhal With Coconut Milk Recipe

Brought to you by McKenzies

Last Friday night, it was getting late and I hadn’t even thought of dinner. I was super-unprepared too as I hadn’t even taken any meat out of the freezer. What to do? Luckily I did have some red lentils for my Bean Challenge so a quick Friday night Dhal it was!

Ingredients:

  • 2 carrots
  • 1 tablespoon each of cumin, tumeric, garam masala
  • 1 tablespoon curry powder (I used a specially made one my mum and dad brought back from India last year!)
  • 2 tablespoons minced garlic
  • 2 tablespoons minced ginger
  • sliver of coconut oil for sauteing
  • 2 tablespoons olive oil
  • 1 large onion, diced
  • 400 mls water
  • 400 mls coconut milk or cream
  • 300 grams McKenzie’s red lentils
  • 400 grams of chopped tomatoes (tinned or fresh)
  • salt and pepper to taste

Red Lentil Dhal With Coconut Milk Recipe

How to make the Red Lentil Dhal With Coconut Milk Recipe:

  1. Chop the carrots in the food processor or thermomix. If you aren’t using a thermomix, place the carrot into a big pot.
  2. Saute the onion, garlic and ginger for 2 minutes in a hot pan with a dribble of coconut oil.
  3. Add the cumin, tumeric, garam masala, curry powder, ginger, garlic, onion, and olive oil into the pot/thermomix.
  4. Add water, lentils, coconut milk, and tomatoes to the pot.
  5. Simmer on medium heat for 30 minutes, or in thermomix for 20 minutes at 100 degrees C on speed 1.
  6. Steam a pot of rice to accompany the dhal.
  7. If your dhal is too runny, mix 1 tablespoon of corn flour to 1 tablespoon of water and add this to dhal. Cook for a further 5 minutes

 

Serve with rice, naan bread and homemade chutney.

Yay, it is fete and fair season here in Australia which means you can buy the best kind of chutney – local, homemade, and from Granny’s kitchen. My fridge always has at least one jar!

 

Bean Challenge:

Ned’s verdict on this one. ¬†Only 2 out of 5 beans. A little too hot and spicy for him he says. Could have been the Indian spice. Perhaps I’d tone it down a little on the curry powder if the kids are eating it.

But I’d beg to differ. This dhal was so good, I ate it for dinner, and then for breakfast AND lunch the next day. True story.

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