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Red lentils get a big boost in flavour with this Thai-influenced dhal recipe.
Stats
- Label: Vegetarian
- Diffficulty: Easy
- Capacity: Serves 4
- Cook: 30 minutes
- Ready in: 30 minutes
Ingredients
- 250g red lentils (also called masoor dal or Egyptian lentils)
- 400ml coconut milk
- A handful of fresh curry leaves (find these in the herb section, an Asian grocers, or use coriander leaves)
- Flatbread, to serve
- 2 medium chopped tomatoes
- 1 tsp turmeric
- 2-3 long pointy green chillies, sliced
- 2 tsp black mustard seeds
- 2 onions, one finely chopped, one sliced
Steps
- 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.
- Fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together.
- Pour over the lentils. Serve with flatbread.
Nutrition per serving
- 407 kcalories
- Protein 18.2g
- Carbohydrate 45.7g
- Fat 18.1g
- Saturated fat 14g
- Fibre 4.4g
- Salt 0.35g
Posted : 15/04/2011 4:43 am