Click here to printRed Lentil Dahl with Coconut Rice
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.
ingredients
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
method
- Step 1 :Lightly fry the onion in Coconut Oil until golden brown.
- Step 2 :Add the garlic, spices, herbs and seasonings and cook for 1 minute. Remove from heat.
- Step 3 :Add lentils to the onion mix and stir through the tomato paste.
- Step 4 :Add enough water to cover the lentils and bring to the boil.
- Step 5 :Cover 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 6 :For the coconut rice - Put all in ingredients in a pot bring and bring to the boil. Simmer for 10 minutes.
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