Coconut Dal Makhani (vg)

A take on a North Indian classic; substituting butter & cream with coconut oil & milk for an equally rich and creamy taste!

Serves: 4 as a main / 6 as a side

Prep time: 5 minutes 

Cooking time: 25 minutes

Ingredients:

400g dried lentils 

1 red onion, finely chopped 

2 large cloves garlic, crushed

400g chopped tomatoes (1 can)

400ml coconut milk (1 can)

200ml boiling water 

1.5 tbsp coconut oil 

2 tsp cardamom pods, slightly crushed

1 tbsp turmeric

1 tsp cumin 

2 tsp mustard seeds 

1 tsp coriander seeds

2 tsp chilli powder (optional)

4 bay leaves

Method:

• Using a sieve, rinse the lentils 3-4 times in cold water and transfer to a large saucepan. Cover with boiling water to a level approx. an inch above the lentils. Add the turmeric & salt, and simmer for approx. 20 minutes until tender yet still firm. 

• Meanwhile, heat the coconut oil in a large medium-depth frying pan. Add the chopped onion and fry for 2 minutes on a medium-high heat. Add the garlic, cardamom pods, cumin, bay leaves, chilli powder (if desired), mustard  & coriander seeds. Heat for approx. a further 3 minutes until the seeds start to pop.

• Then, add the chopped tomatoes & coconut milk to the pan and stir thoroughly. Reduce the heat to low and simmer for a further 5 minutes or so, until thick and creamy. 

• Once the lentils are cooked, add them to the large frying pan and stir into the sauce. Add 200ml boiling water to the pan, stir, and cook for a further 5 minutes. Season with salt, pepper and additional chilli powder (if desired). 

• Top with a drizzle of the remaining coconut milk and serve immediately as a light main or side with rice & flatbread. Even better reheated the next day as the flavours will mingle together!