This meal is a dahl-inspired dish made with red lentils, coconut milk, and spices. It is topped with tangy pickled onions, making it a delicious and fragrant option. This dish takes about 25 minutes to prepare and serves six bowls. Perfect for those who enjoy a comforting and wholesome meal.
1: In a large wide saucepan, toast the fennel & mustard seeds for a minute until they start to pop, then add the cumin, turmeric & ghee/oil.
2: Add onion & sea salt, turn up the heat & fry for 5 mins while you get on with chopping everything else.
3: Add garlic, ginger, fresh or dried chilis for a few mins then add lentils & stock/broth, stir, turn up the heat to high, pop the lid on & simmer for 10 mins. Give a stir every now & then so lentils don’t catch at the bottom.
4: Meanwhile, finely slice the red onions, scrunch & massage them in a bowl with lime juice & salt for 30 seconds then leave them to bathe in the salty lime juice where they’ll go bright pink & delicious.
5: After lentils have cooked for 10 mins, add the coconut milk & simmer on a medium heat for a final 5 mins. Take the lid off to thicken it up if you like.
6: Finely chop coriander stems, add to the pot & once the lentils are tender, season to taste, serve up & top with yoghurt, pickled onions & coriander leaves.
