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Prep Time: 30 Minutes Cook Time: 30 Minutes |
Ready In: 60 Minutes Servings: 4 |
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Red lentils get a big boost in flavour with this Thai-influenced dhal recipe from the BBC Ingredients:
250 g red lentils (also called masoor dal or egyptian lentils) |
400 ml coconut milk |
1/4 of fresh curry leaves or 1/4 coriander leaves |
2 medium chopped tomatoes |
1 teaspoon turmeric |
2 -3 green chilies, sliced |
2 teaspoons black mustard seeds |
2 onions, one finely chopped, one sliced |
Directions:
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 flatbreads.
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