Tomato and Lentil Dhal with Almonds

Name: Tomato and Lentil Dhal with Almonds
Yield: Serves 4
Ingredients: juice of 2 limes; 60 ml/4 tbsp chopped fresh coriander (cilantro); 30 ml/2 tbsp vegetable oil; 10 ml/2 tsp yellow mustard seeds; 10 ml/2 tsp cumin seeds; 2.5 cm/1 in piece fresh root ginger, grated; 1 carrot, diced; 3 garlic cloves, chopped; 1 large onion, finely chopped; salt and freshly ground black pepper; 225 g/8 oz/1 cup red lentils; 5 ml/1 tsp garam masala; 5 ml/1 tsp mild chilli powder; 10 ml/2 tsp ground turmeric; 5 tomatoes, peeled, seeded and chopped; 25 g/1 oz/¼ cup toasted flaked (sliced) almonds, to serve; 400 ml/14 fl oz/1⅔ cups canned coconut milk

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Richly flavoured with spices, coconut milk and tomatoes, this dhal makes a filling and tasty dish. Red lentils give it a vibrant colour, and warm naan bread and natural yogurt are all that are needed as accompaniments.

Ingredients

30 ml/2 tbsp vegetable oil
1 large onion, finely chopped

Main course
Vegan
Gluten-free

Method

Heat the oil in a large, heavy pan. Sauté the onion for 5 minutes until softened, stirring occasionally. Add the garlic, carrot, cumin and mustard seeds, and ginger. Cook for 5 minutes, stirring, until the seeds begin to pop and the carrot softens. Stir in the turmeric, chilli powder and garam masala and cook for 1 minute, stirring to prevent the spices burning.
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