This easy to make red lentil dahl will be a new favourite. Served with naan, it’s warming, delicious and filled with amazing flavours.
Serves44
Cook time35 mins35 minutes
Prep time10 mins10 minutes
Ingredients
1/4 cup (60ml) olive oil
2 large stems curry leaves
1 tsp brown mustard seeds
1 tsp yellow mustard seeds
2 tbs coconut flakes
1 long red chilli, thinly sliced (optional)
1 brown onion, finely chopped
1 tbs finely grated ginger
2 garlic cloves, crushed
1 1/2 tsp ground cumin
1 1/2 tsp ground coriander
1 tsp garam masala
1 tsp ground turmeric
1 1/2 cups (300g) red lentils, rinsed, drained
2 cups (500ml) vegetable stock
210g can Mutti Finely Chopped Tomatoes
400g can coconut milk
60g baby spinach leaves
Naan bread, to serve
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat the oil in a small saucepan over medium heat. Add the curry leaves and cook for 20-30 secs or until bright green and crisp. Transfer to a plate lined with paper towel. Carefully pour half the oil into a large saucepan and reserve. Add the combined mustard seeds to the small saucepan over medium heat. Cook, stirring, for 30 secs or until mustard seeds begin to pop. Add the coconut flakes and chilli, if using, and cook, stirring, for 20 secs or until golden.
Step 2
Heat the reserved oil in the large saucepan over medium heat. Add onion and cook, stirring, for 2-3 mins or until soft. Add the ginger and garlic and cook, stirring, for 1 min or until aromatic. Add the cumin, coriander, garam masala and turmeric. Cook, stirring, for 1 min or until aromatic. Add the lentils, stock, tomato and coconut milk. Reduce heat to low. Simmer, stirring occasionally, for 20-25 mins or until cooked through and the sauce thickens slightly. Season.
Step 3
Add the spinach and cook, stirring, until spinach just wilts. Stir in half the curry leaves. Divide dahl among serving bowls. Top with remaining curry leaves and coconut mixture. Serve with naan.
