Lentil Dhal with Ginger and Coconut Milk

Name: Lentil Dhal with Ginger and Coconut Milk
Yield: Serves 4
Ingredients: salt; 600 ml/1 pint/2 ½ cups canned coconut milk; 225 g/8 oz/generous 1 cup brown lentils; 15 ml/1 tbsp garam masala; 5 ml/1 tsp ground turmeric; 7.5 ml/1 ½ tsp cumin seeds; 10 ml/2 tsp sugar; 50 g/2 oz fresh root ginger, chopped; 2 fresh red chillies, seeded and chopped; 4 garlic cloves, chopped; 1 onion, chopped; 30 ml/2 tbsp ghee, or 15 ml/1 tbsp vegetable oil and 15 g/½ oz/1 tbsp butter; 30 ml/2 tbsp ghee, or 15 ml/1 tbsp vegetable oil and 15 g/½ oz/1 tbsp butter; 30 ml/2 tbsp ghee, or 15 ml/1 tbsp vegetable oil and 15 g/½ oz/1 tbsp butter; 15 ml/1 tbsp ghee or butter; 1–2 dried red chillies; 15 ml/1 tbsp ghee or butter; 10 ml/2 tsp mustard seeds; a small handful of dried curry leaves; yogurt, or curry, rice and chutney, to serve; yogurt, or curry, rice and chutney, to serve; yogurt, or curry, rice and chutney, to serve; yogurt, or curry, rice and chutney, to serve

Preparation info

Serves
4

Difficulty
Medium

Appears in

The Lentil Cookbook

By Ghillie Basan

Published 2016

About

This brown lentil dhal can be eaten simply with a bowl of yogurt, or alternatively enjoyed as part of a more elaborate meal. Keep tasting the lentils as you cook them, to make sure you get the right consistency. They should be soft and tender while retaining their shape. You can add more water or coconut milk if necessary.

Ingredients

30 ml/2 tbsp ghee, or 15 ml/1 tbsp

Main course
Gluten-free
Vegetarian

Method

Heat the ghee, or oil and butter, in a large, heavy pan. Stir in the onion, garlic, chillies and ginger and fry until fragrant and beginning to colour. Add the sugar, cumin seeds, turmeric and garam masala, taking care not to burn the spices. Rinse and drain the lentils. Stir in the lentils and coat in the spices and ghee. Pour in 600