A simple, wholesome and nutritious dhal recipe with a twist. You can use fresh or desiccated coconut to add a gentle and sweet flavour, and top with toasted almonds to add a lovely texture.
Serves 4
Ingredients
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200g red slip lentils
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1 tin of chickpeas (drained)
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1 red onion, finely sliced
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5 cloves of garlic, crushed
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Thumb size piece of ginger, peeled and grated
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2 tsp turmeric
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2 tsp ground coriander
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1 tsp ground cumin
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1tsp garam masala
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1/2 tsp chilli flakes (optional)
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2 dried bay leaves
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4 tbsp desiccated coconut
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Knob of butter (use vegan butter if you want it to be a vegan recipe)
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Handful of flaked almonds (optional)
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Handful of cherry tomatoes
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Large handful fresh coriander
Method
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Wash and drain the lentils, then bring them to the boil- covering in water approx 2cm above the lentils- reduce to simmer and cook for around 15-20 mins until softened
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Whilst they are cooking, in a frying pan, cook the onion, garlic and grated ginger in 3 tbsp olive oil on a medium heat
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Once softened, add the ground coriander, garam masala, cumin- add additional oil if needed.
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Optional - add 1/2 tsp of chilli flakes at this stage if you want a bit of a kick!
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Add the chopped fresh tomatoes and season with salt and pepper- make sure everything is coated in the spices
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Once the lentils have thickened and soaked up the water, stir in a generous knob of butter and the turmeric- remove from the heat
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Pour the cooked spice mix into the lentils, stir in the chickpeas and a splash of water if needed
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Add the bay leaves, coconut and a generous handful of fresh, finely chopped coriander- cook on a low heat for about another 15 mins
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Serve with a dollop of yoghurt, mango chutney, fresh coriander and toasted almonds!
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