Coconut Lentil Dhal
& Onion Pakora

Serves: 5     Time: 1 hr     Level: Easy

Coconut Chili Red Lentil Dhal

Ingredients

• 200g red lentils
• 1 can 400ml coconut milk
• 1 or 2 fresh chilies
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 inch piece ginger, grated
• 1 tsp turmeric
• 1 tsp cumin seeds
• 1 tsp coriander seeds
• 1 tin of tomatoes
• Salt, to taste
• 1 tbsp olive oil for cooking

Method

1. Heat oil in a large pot. Add coriander and cumin seeds, cooking until they start to pop. Remove, crush in a pestle and mortar, and set aside.
2. In the same pot, sauté chopped onion, garlic, ginger, and fresh chili until softened.
3. Add the crushed spices and turmeric, stirring for a minute before adding the tomatoes. Cook until they break down.
4. Add rinsed lentils and coconut milk. Bring to a boil, then reduce to a simmer and cook until the lentils are tender, about 20 minutes. Add water if needed.
5. Season with salt and adjust spices as needed.

 

Onion Pakoras

Ingredients

• 150g chickpea flour or gram flour
• 50g corn flour
• 2 large onions, thinly sliced
• Small bunch fresh coriander, chopped
• Bunch of spring onions, finely sliced
• 1 tsp cumin seeds
• 1 tsp turmeric
• 1 tsp chili powder
• Salt, to taste
• 50ml olive oil and/or coconut oil for frying

Method

1. In a large bowl, mix chickpea flour, corn flour, cumin seeds, turmeric, chili powder, and salt.
2. Add sliced onions, spring onions, and fresh coriander. Gradually mix in water a little at a time to form a thick batter.
3. Heat oil in a deep pan. Drop spoonfuls of batter into the hot oil and fry until golden and crisp.
4. Drain on paper towels and serve hot.

 

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