Coconut Lentil Dhal
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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
- 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.
- In the same pot, sauté chopped onion, garlic, ginger, and fresh chili until softened.
- Add the crushed spices and turmeric, stirring for a minute before adding the tomatoes. Cook until they break down.
- 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.
- 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
- In a large bowl, mix chickpea flour, corn flour, cumin seeds, turmeric, chili powder, and salt.
- Add sliced onions, spring onions, and fresh coriander. Gradually mix in water a little at a time to form a thick batter.
- Heat oil in a deep pan. Drop spoonfuls of batter into the hot oil and fry until golden and crisp.
- Drain on paper towels and serve hot.
Eat Well Feel Good With Infinity Foods
Check out Infinity Foods Bites on YouTube for how to videos and other quick and easy, totally delicious recipes.
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
- 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.
- In the same pot, sauté chopped onion, garlic, ginger, and fresh chili until softened.
- Add the crushed spices and turmeric, stirring for a minute before adding the tomatoes. Cook until they break down.
- 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.
- 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
- In a large bowl, mix chickpea flour, corn flour, cumin seeds, turmeric, chili powder, and salt.
- Add sliced onions, spring onions, and fresh coriander. Gradually mix in water a little at a time to form a thick batter.
- Heat oil in a deep pan. Drop spoonfuls of batter into the hot oil and fry until golden and crisp.
- Drain on paper towels and serve hot.
Eat Well Feel Good With Infinity Foods
Check out Infinity Foods Bites on YouTube for how to videos and other quick and easy, totally delicious recipes.
