This is one of my favourite recipes and can be easily tailored to your family. There is no chilli in this recipe, to suit delicate mouths, but you can easily add some if you want a hotter dahl.
Mains
Red Lentil Dahl with Coconut Rice
By Teresa Poynting
For the dahl
- 1 tbsp Coconut Oil
- 1 medium brown onion, finely chopped
- 2 cloves garlic, crushed
- ½ tsp ground turmeric
- 1 tsp ground paprika
- ½ tsp ground cumin
- 2 bay leaves
- 1 tsp ground coriander
- ⅓ tsp sea salt
- 1 cup red lentils, washed and drained
- ⅓ cup tomato paste
- Water as required
For the coconut rice
- 2 cups jasmine rice, washed
- 1 can coconut milk, full fat
- 1 cup water
- 1 cinnamon stick
- ½ tsp sea salt
- Step 1Lightly fry the onion in Coconut Oil until golden brown.
- Step 2Add the garlic, spices, herbs and seasonings and cook for 1 minute. Remove from heat.
- Step 3Add lentils to the onion mix and stir through the tomato paste.
- Step 4Add enough water to cover the lentils and bring to the boil.
- Step 5Cover gently and simmer until the lentils are tender (approx 40 minutes). Add water as necessary to keep the lentils moist and a bit saucy.
- Step 6For the coconut rice - Put all in ingredients in a pot bring and bring to the boil. Simmer for 10 minutes.
