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Red Lentil and Coconut Dhal

by on December 28, 2011

flickr.com/photos/lunaspin

This recipe can be served as a dhal and eaten as it is, with chapattis or you can use it as a sauce and pour it over vegetables. I find it works well with sliced, sautéed mushrooms.

Ingredients

Olive oil
1 onion, finely chopped
1 clove garlic, crushed
½ teaspoon turmeric
1 teaspoon garam masala
225g red lentils
¾ pint vegetable stock
25-50g creamed coconut

How to Cook

  1. Sweat the onion for a few minutes, until soft.
  2. Mix the spices in a little hot water and add to the onion, stir well, then add the garlic and cook for two minutes.
  3. Stir in the lentils and fry for one minute, then pour in the boiling stock.
  4. Bring to the boil, then lower the heat, cover and simmer over a gentle heat for about 20 minutes (be careful when lifting the lid as this mixture spits!)
  5. Dissolve the coconut in a little boiling water and stir it into the lentils. Cook for a few minutes until the mixture has reduced to the desired consistency before serving.

Serves 4

 

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  1. An Indian Feast « Mrs Pantry's Blog

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