Creamy Spiced Dhal
In this flavorful and comforting dish, fragrant mustard and cumin seeds greet you with their nutty aroma, setting the stage for a delightful culinary experience. The lentils, cooked with aromatic spices and creamy coconut milk, come together to create a rich and satisfying meal that is perfect for a cozy night in. Enjoy this nourishing lentil curry with some warm pita bread for a truly satisfying meal.
— Constant Cookbook
Ingredients
- 2 tsp mustard seeds
- 2 tsp cumin seeds
- 1 tbsp olive oil
- 1 onion , finely diced
- 4 garlic cloves , crushed
- 2.5cm fresh root ginger , grated
- 7 cardamom pods
- 400g red lentils , rinsed and drained
- 400ml can reduced-fat coconut milk
Instructions
- In a large saucepan, on a low heat, toast the mustard and cumin seeds until they give off a nutty aroma; be careful not to burn them. Set aside in a bowl. In the same pan, heat the oil over a low heat and soften the onion, garlic and ginger with the cardamom pods for 10 mins, adding a little water if they look like they might burn.
- Tip the lentils and toasted seeds into the pan, then stir for a couple of mins before pouring in the coconut milk and enough water to cover it all well. Bring to the boil, immediately cover the pan, turn it down to a low heat and leave to simmer for about 45 mins, stirring every now and then to make sure the mixture is not sticking. If it starts to become too thick, add a little more water. Serve with warmed pitta bread.
Cook Time
55M
Prep Time
PT10M
Yield
Serves 4
Nutrition
- Calories: 478 calories
- Fat Content: 16 grams fat
- Saturated Fat Content: 9 grams saturated fat
- Carbohydrate Content: 63 grams carbohydrates
- Sugar Content: 5 grams sugar
- Fiber Content: 6 grams fiber
- Protein Content: 26 grams protein
- Sodium Content: 0.38 milligram of sodium
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