Sri Lankan Red Lentil Dhal with Coconut

Ingredients

• 300 g red lentils
• 400 ml tinned coconut milk
• 1 onion
• 3 garlic cloves
• 20 g fresh ginger
• 1 tsp ground turmeric
• 1 tsp ground cumin
• 1 tsp mustard seeds
• 500 ml vegetable stock
• 2 tbsp coconut oil

Method

1. 1

   Rinse the lentils thoroughly. Dice the onion, crush the garlic, and finely grate the ginger.

2. 2

   Heat the coconut oil in a saucepan over medium heat. Add the mustard seeds and let them pop for 30 seconds.

3. 3

   Add the onion and fry for 5 minutes. Stir in the garlic, ginger, turmeric and cumin and cook for 2 minutes.

4. 4

   Add the lentils, stock and coconut milk. Stir well and bring to the boil.

5. 5

   Reduce heat and simmer for 20 minutes, stirring occasionally, until the lentils are completely soft and the dhal is thick and creamy.

6. 6

   Season with salt and serve with steamed rice or roti.