Lentil Dhal with Coconut Milk and Tadka

Name: Lentil Dhal with Coconut Milk and Tadka
Yield: Serves 4
Cuisine: Asian
Ingredients: 30 ml/2 tbsp ghee or vegetable oil; 1 onion, finely chopped; 225 g/8 oz/1 cup red lentils; 300 ml/½ pint/1¼ cups canned coconut milk; about 8 fresh or dried curry leaves; 2.5 ml/½ tsp asafoetida; 10 ml/2 tsp black mustard seeds; 50 g/2 oz/¼ cup butter; 2 fresh green chillies, seeded and finely chopped; 5 ml/1 tsp ground turmeric; 2 garlic cloves, finely chopped; fresh coriander (cilantro), to garnish; 5 ml/1 tsp ground cumin

Preparation info

Serves
4

Difficulty
Easy

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

Boost your pulse rate with this delectable Indian dish of creamy red lentils with a spicy tadka topping. Tadka is a mixture of spices and flavourings which is fried in hot ghee or vegetable oil and then quickly poured over the dhal.

Ingredients

50 g/2 oz/¼ cup butter
10 ml

Asia
India
Main course
Gluten-free
Spicy
Vegetarian

Method

Melt the butter in a large, heavy pan. Add the mustard seeds. When they start to pop, add the onion and garlic and cook for 5’10 minutes until soft. Stir in the turmeric, cumin and chillies and cook for 2 minutes.
Stir in the lentils, 1 litre/