LIME & COCONUT DHAL
A vegetarian dip with a fresh zesty flavour, your party guests will hover around this one
Provided by Good Food team
Categories Starter
Time 20m
Number Of Ingredients 7
Steps:
- Heat the curry paste in a pan for 1 min. Pour in the coconut cream and stir to combine. Add the lime zest, brown sugar and lentils. Bring to a simmer and cook for 10 mins, adding a squeeze of lime juice and seasoning. Stir through a handful chopped coriander and serve with warmed naan breads. Sprinkle extra coriander on the dhal if you like. Great warm or at room temperature.
Nutrition Facts : Calories 104 calories, Fat 8 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 7 grams carbohydrates, Sugar 2 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.39 milligram of sodium
COCONUT DHAL
Make and share this Coconut Dhal recipe from Food.com.
Provided by PinkCherryBlossom
Categories Curries
Time 1h
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Put the lentils, coconut milk, the chopped onion, tomatoes, chillies and turmeric in a pan with 300ml water, season and simmer for 20 minutes, until the lentils are tender.
- Fry the sliced onion in 4 tbsp oil until crisp, add the curry leaves (or coriander) and mustard seeds and sizzle together.
- Pour over the lentils. Serve with flatbreads.
Nutrition Facts : Calories 469.8, Fat 23.7, SaturatedFat 19.5, Sodium 26.2, Carbohydrate 51.3, Fiber 9.3, Sugar 6, Protein 19.8
ONE-PAN COCONUT DHAL
Rustle up a versatile coconut dhal. It's the most comforting vegan meal, all made in one pan, and it can also be used as a base to make other curries.
Provided by Barney Desmazery
Categories Dinner
Time 55m
Number Of Ingredients 14
Steps:
- Rinse the lentils until the water runs clear, then drain. Heat the oil in a large, shallow pan and cook the onions over a low heat for 10 mins until starting to brown, adding more oil if the pan looks dry. Add the garlic and ginger, and cook for another 30 seconds. Scatter in the curry leaves, if using, and all the spices and cook for a few minutes more, then stir in the tomato purée and cook for a minute longer.
- Stir in the lentils, ensuring they're well coated in the spices, then pour over the coconut milk and 850ml water. Bring to the boil, stirring occasionally, then simmer for about 30 mins until the lentils are soft and soupy. Scoop out the whole chilli and discard, then season generously with salt. The dhal can now be left to cool, then frozen in portions, or as one batch in a large plastic container. Defrost completely before reheating in a pan over a low heat, adding more water to loosen if needed.
- Serve with a sprinkling of the coriander, sliced ginger and chilli, and drizzle with a bit more oil.
Nutrition Facts : Calories 531 calories, Fat 24 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 51 grams carbohydrates, Sugar 8 grams sugar, Fiber 10 grams fiber, Protein 22 grams protein, Sodium 0.1 milligram of sodium
SRI LANKAN DAL WITH COCONUT AND LIME KALE
"Red lentils are the king of weekday cooking," said Meera Sodha, the British cookbook author. In this robust dish, she turns to quick-cooking red lentils, deepening their flavor with fried green chiles, garlic and ginger. It's not traditional to serve the kale on top, but it turns a simple dish into a luxurious, complete meal: Just add hot rice and a spoonful of yogurt on the side.
Provided by Tejal Rao
Categories grains and rice, main course
Time 55m
Yield 4 to 6 servings
Number Of Ingredients 18
Steps:
- Wash the lentils in a strainer in cold water until the water runs clear, then place in a medium bowl, cover with water and set aside. Bash the cardamom pods with the side of a knife so they crack open.
- Put 2 tablespoons of the coconut oil into a large pot over medium heat. When hot, add the cardamom pods, cinnamon stick and cloves. Fry for a minute, then add the onions. Cook for 10 minutes, stirring frequently, until the onions are browning and soft. Add the garlic, ginger and green chiles and stir-fry for 1 to 2 minutes, then remove a third of the mixture from the pot and set aside. (Leave the cinnamon stick behind.)
- Drain the lentils and add to the pot, along with the turmeric and 4 1/4 cups of hot water. Turn the heat to high and bring to a boil. Once they are boiling, reduce the heat to low and simmer for 20 to 25 minutes, stirring occasionally, until the lentils are soft and creamy.
- While the lentils are simmering, chop the kale into thin strips and discard the thicker stems. Put the remaining tablespoon of coconut oil into a lidded frying pan (keep the lid off for now) over medium heat and, when hot, add the mustard seeds. When the seeds begin to pop, add the reserved onion mixture and fry for 1 to 2 minutes. Add the kale, shredded coconut and 1/2 teaspoon of the salt. Stir-fry for 1 minute, add 1/4 cup of hot water and put the lid on to steam the kale for 2 minutes, or until soft and tender. Add the lime juice and stir.
- When the lentils are soft and creamy, add the coconut milk and remaining salt and simmer for 5 more minutes. Remove from the heat, and pick out and discard the cardamom pods and cinnamon stick. To serve, ladle into bowls and divide kale over the top. Serve with a side of yogurt and rice.
Nutrition Facts : @context http, Calories 443, UnsaturatedFat 2 grams, Carbohydrate 58 grams, Fat 16 grams, Fiber 11 grams, Protein 22 grams, SaturatedFat 13 grams, Sodium 466 milligrams, Sugar 4 grams, TransFat 0 grams
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