Tasty, filling, wholesome and cheap. You can't beat a bowl of dhal for those days when you want your food to give you an internal hug. This flavourful dhal is a great vegan midweek meal and also a great alternative to your standard curry. The coconut milk adds a touch of extra richness and creaminess, making it taste even more delicious. Make a big batch of this and then freeze it in portions, perfect for those days when you can't be bothered to cook but want something lovely to eat.
Serves 4
Ingredients
2 tablespoons vegetable or coconut oil (or try use ghee if you're not vegan, as it adds a real richness to the dish)
500g red split lentils
1 white onion, peeled and diced
4 fresh tomatoes, deseeded and finely chopped (or 1/2 tin chopped tomatoes)
3 hot green chillies (halved)
1/2 teaspoon turmeric
1 teaspoon ground coriander
3 garlic cloves, crushed
1/2 tsp chilli flakes
1 1/2 teaspoon fresh ginger, grated
1 1/2 teaspoons sea salt
400ml tin of coconut milk
800ml stock (vegetable or chicken [if not vegan/veggie])
150g baby spinach
Large handful of fresh coriander, roughly chopped
1 lemon, cut into 4 wedges
Directions
Heat the oil (or ghee, if using) in a large, heavy based pan.
Fry the onions over a medium to low heat for 15 minutes until soft and lightly golden.
Lower the heat, add the garlic, ginger, tomatoes, turmeric, ground coriander, chillies, chilli flakes and salt.
Stir together well and cook for 2-3 minutes, stirring regularly.
Add the lentils and the coconut milk and the stock.
Allow to cook over a medium to low heat until the lentils are soft and they have absorbed the liquid (anywhere between 30-40 minutes, check regularly and stir to avoid any sticking to the bottom of the pan), adding more water if necessary, you don't want it to be too dry.
Stir through the baby spinach and take off the heat.
Leave to stand for 10 minutes.
Check the seasoning, adding more salt to taste, if necessary.
Sprinkle over the fresh coriander.
Serve with a wedge of lemon and a mound of basmati rice and/or a couple of fresh chapatis.
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