Warming red lentil dhal

Homemade warming red lentil dhal is perfect for any night of the week. I love this family food. You can leave out the salt if you have young family members eating this dish. Just add it in for yourselves. I love that this simple dish can be really jujjed up with lots of tasty toppings.

I love serving mine with:

• Homemade yoghurt flatbreads

• Greek Yoghurt

• Pickled onion

• Sauerkraut

• Crispy Chilli Oil

• Homemade pesto

• Poppadoms

Ingredients:

200g red lentils, washed until water runs clear

1 tsp turmeric

1 tsp cinnamon

600ml filtered water

1 tin (270ml) good quality coconut milk (I love Ayam)

1 tsp salt

Olive oil

Brown onion, diced

3 thumbs ginger, finely grated

1 tsp chilli flakes (optional)

3 garlic cloves, minced

1 tsp cumin

1 tsp garam masala

1 tin tomatoes

-

Prep all ingredients

In large saucepan, add the washed lentils, add water, turmeric and cinnamon. Let it boil for about 10-15 mins, until lentils are soft and mushy. Tip* If there is too much liquid, can ladle out and discard for next step.

When lentils are cooked, add coconut milk, pinch of salt, allow to simmer until thickened for 5-7 mins. Nb* be sure not to boil coconut milk as this will separate it.

Whilst lentils are cooking in coconut milk. In a large frying pan, medium heat, add good splash olive oil, once hot add onion and chilli, fry until soft and fragrant. Add ginger and garlic, cook for 1-2 mins until fragrant. Turn heat down, add cumin and garam masala. Stir to coat and cook for 1-2 mins.

Add tin tomatoes and 1/2 cup water (broth). Bring to the boil for 5 mins before adding back into the coconut lentils. Stir well together, season to taste if needed. 

Serve up with flatbreads, poppadoms, dollop of yoghurt and pickled onion or chilli. Perfect mid week feast.