My Mum’s Coconut Dhal

Name: My Mum’s Coconut Dhal
Yield: Serves 6–8
Ingredients: Salt and lime juice to taste; ½ cup hulled moong dhal; ½ cup channa dhal; 1 tin chopped tomatoes; 1 tsp crushed garlic; 2 green chillies, slashed open; Lots of chopped fresh coriander; 4 hard-boiled eggs, halved; 1 tsp cumin seeds; ½ packet coconut cream – the block variety; 2 tbsp vegetable oil; 1 tsp turmeric; ½ cup red masoor dhal

Preparation info

Serves
6–8

Difficulty
Medium

Appears in

The Settler's Cookbook

By Yasmin Alibhai-Brown

Published 2009

About

Ingredients

½ cup red masoor dhal
½ cup channa dhal
2 tbsp

Main course
Vegetarian
Gluten-free

Method

Boil the dhals in salted water until cooked but not totally mushy – the water should stay to about 3 inches above the lentils.
Add the coconut and simmer further for about five minutes (the block will start to melt).
Heat the oil in a small pan.
Throw in the chillies and cumin. When you hear the seeds cracking, add all the ingredients ap