This is a creamy, delicious dhal that melts in your mouth. Perfect served with biryani and a tomato and cucumber salad with fresh coriander. This amount makes enough for 4-6 people.
Melt 2 TBS coconut oil in a large heavy-based saucepan. Add 4 tsp black mustard seeds. When they start to pop, add:
- 2 small onions, finely chopped
- 4-6 cloves garlic, crushed
Cook for about five minutes, until onion softens. Stir in:
- 2 tsp ground turmeric
- 3 tsp ground cumin
- 2 fresh green chillies, seeded and chopped OR 1 tsp ground chilli
Cook for 2 minutes. Stir in 2 cups washed red lentils, 1 litre of water, and 1 1/4 cups coconut milk. Bring to the boil, then cover and simmer for 40 minutes, adding water if needed. The lentils should be soft and should have absorbed most of the liquid. Season well, and if you like, stir in a large handful or two of chopped fresh coriander just before serving. If keeping it vegan is not a priority, stir a few tablespoons of butter into the dhal with the coriander.