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
Small saucepan with a thick bottom
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
Nutrition per serving portion (serves 4)
Each portion provides on average
Energy 854kj 204kcal 10.2%
Fat 5.55g 8%
Saturates 0.45g 2%
Carbohydrates 30.5g 31%
Sugars 8.57g 10%
Salt 0.3g 5%
Protein 10.6g Med
Fibre 1.97g Low
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.