A gently spiced, comforting and warming lentil dish, which is a must as part of any indian meal.
The addition of coconut milk is from the southern indian style.
- 1 large onion, roughly chopped
- 1 ripe tomato, roughly chopped
- 250ml coconut milk
- 2 red chillies, deseeded and finely chopped
- 1/4 teaspoon ground turmeric
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 500g red lentils
- 1 medium onion, finely chopped
- 1 tablespoon vegetable (rapeseed) oil
- 10 dried curry leaves
- 1 teaspoon cumin seeds
- 1/2 teaspoon black or yellow mustard seeds
- Chopping board
- Kitchen scales
- Large saucepan
- Measuring jug
- Small saucepan with a thick bottom
- Wooden spoon
- In a large saucepan, place 500ml of water with the lentils, roughly chopped large onion, coconut milk, tomato, red chilli, turmeric, ground cumin and coriander and bring up to the boil
- Stir well, reduce the heat to a simmer and cook for around 25 minutes, stirring occasionally until the lentils are cooked to a soft mush. If the water evaporates before the lentils are cooked, add 125ml of boiling water
- In a small saucepan, heat the oil on a low heat
- Add the cumin seeds and mustard seeds, place a lid on top and allow the seeds to start popping
- Add the finely chopped onion and curry leaves and fry on a low heat until the onion is golden brown
- Tip the onion and spice mix into the simmering lentils, add a pinch or two of salt to taste and cook for another 5 minutes
Energy854kj 204kcal 10.2%
Lentils are a great source of plant based protein, helping to keep us feeling fuller for longer.
Vitamins and Minerals
Lentils are also a good source of a variety of important vitamins and minerals, such as vitamin B-6, iron, potassium and magnesium.