Creamy Coconut Dal
This recipe for creamy coconut lentils is a delightful blend of aromatic spices, creamy coconut milk, and tender lentils. The mustard and cumin seeds add a burst of flavor, while the ginger and garlic infuse a fragrant warmth into the dish. Served over a bed of fluffy rice or with some crispy naan bread, this dish is perfect for a cozy night in.
— Constant Cookbook
Ingredients
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 3 tbsp olive oil
- 1 onion , finely diced
- 4 garlic cloves , crushed
- 2 fresh green pepper
- 2.5cm fresh root ginger , grated
- 7 cardamom pods
- 400g pre-cooked (canned) red or brown lentils , rinsed and drained
- 400ml creamed coconut milk
- *Save some of the liquid drained from the lentils!
Instructions
- In a large saucepan, on a medium flame, add the olive oil and heat it up for a minute.
- Throw in the mustard and cumin seeds, let them pop but be careful not to burn them.
- Add the onions. Saute them for 3.min.
- Turn the flame down and add the garlic, ginger, chili and cardamon pods. Add in the liquid of the lentils and let it simmer till it thickens a little.
- Add the coconut cream and stir it in nicely. Let it simmer for 5 minutes. Then add in the lentils, some salt and pepper and you let it simmer for another 5 minutes.
- Serve and enjoy!
Yield
Serves 4
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