CCRC's Lockdown Cookbook

Red Lentil Coconut Dal

Preparation time: 5 minutes; Cooking time: 30 minutes

Submitted by: Hannah Dawson

Background

This was the first dal recipe I ever cooked and it kick-started an obsession. It's not my recipe but it's super simple, super tasty, and a great weeknight meal. It's also vegetarian and vegan friendly!

Original Recipe: Food and Wine

Ingredients

• 4 tbs olive oil
• 2 cups red lentils
• 2 onions (halved and thinly sliced)
• 2 small red chilies (thinly sliced)
• 3 garlic cloves (crushed)
• 2 tbs ginger (chopped/grated)
• 1 tsp cumin seeds (whole, not ground)
• 1 tsp fennel seeds (whole, not ground)
• 1 tsp turmeric (ground)
• 1 can coconut milk
• 1 L vegetable stock
• 1 bunch of coriander
• 1 lemon
• 1 packet of soft tortillas (optional)
chili flakes (optional) rice (any type is fine)

Instructions

Heat 3 tbs of the oil in a large saucepan or cast-iron pot. Add the cumin, fennel, and turmeric and cook for 1 minute until fragrant. Add the thinly sliced onions and cook for 5 minutes. Add the ginger, garlic and chilies and continue cooking until the onions are translucent. Meanwhile, finely chop the coriander stems until you have 2 tbs worth. Once the onions are cooked, add the chopped coriander stems, red lentils, coconut milk and stock to the saucepan (it will look like a lot of liquid, but it gets absorbed quickly!). Bring to a simmer and cook over low to moderate heat for about 20-25 minutes until the lentils are tender. While the dal is simmering, cook some rice. To make the chili flatbread (optional), fry the soft tortillas in a shallow fry pan with the remaining 1 tbs of oil and a generous shake of chili flakes. Cook both sides until golden brown. Serve the dal over rice with a side of chili flatbread. It's extra delicious with a squeeze of lemon juice on top and some added coriander leaves.

Notes

The original recipe also calls for kale, but I've never bothered with it. Up to you if you wish to add :)