One-Pot Nourishing Coconut Dhal

V

Vegetarian

VE

Vegan

Gluten Free

+ 3 More

Iron

:

Magnesium

:

Vitamin B6

:

Experience the comforting flavours of this versatile Coconut Dhal. This easy, one-pan vegan meal is not only delicious but also nutrient-dense, perfect as a standalone dish or as a base for other curries.

Preparation Information

Total:

55m

Prep:

10m

Ingredients

300g red lentils

2 tbsp ghee, plus extra for drizzling

2 red onions, finely sliced

4 garlic cloves, crushed or finely chopped

Thumb-sized piece of ginger, finely chopped

5 curry leaves (optional)

1 tsp cumin seeds

1 tsp coriander powder

1 tsp asafoetida powder

1 tsp turmeric

1 tbsp tomato purée

400g coconut milk

1 tsp mustard seeds

Nutritional Information

Protein:

22g

Carbs:

51g

Fats:

24g

Kcals:

531

Disclaimer

Iron

Magnesium

Vitamin B6

Method

1

Prepare the Lentils

Soak washed lentils overnight in cold water. Before meal prep, thoroughly rinse the red lentils under running water until the water runs clear. Drain and set them aside.

2

Cook the Aromatics

Heat the ghee in a large pan over low heat. Add the finely sliced onions and cook, stirring occasionally, until they begin to brown, about 3 minutes. If the pan starts to look dry, add a bit more ghee. Stir in the crushed garlic and chopped ginger, cooking for another 30 seconds until fragrant.

3

Add Spices

Add the optional curry leaves, mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried chilli. Stir well and cook for a few minutes to release the aromas of the spices. Mix in the tomato purée and cook for an additional minute.

4

Cook the Lentils

Add the rinsed lentils to the pan, stirring to coat them well with the spice mixture. Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, stirring occasionally, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are soft and have a soupy consistency.

5

Finish and Serve

Remove and discard the whole chilli. Season the dhal generously to taste. This dish can be cooled and frozen in portions if needed. To serve, reheat over low heat, adding water to adjust the consistency if necessary. Garnish with fresh coriander leaves, sliced ginger, and green chilli. Drizzle with a little extra ghee before serving.

One-Pot Nourishing Coconut Dhal

V

Vegetarian

VE

Vegan

Gluten Free

+ 3 More

Iron

:

Magnesium

:

Vitamin B6

:

Experience the comforting flavours of this versatile Coconut Dhal. This easy, one-pan vegan meal is not only delicious but also nutrient-dense, perfect as a standalone dish or as a base for other curries.

Preparation Information

Total:

55m

Prep:

10m

Ingredients

300g red lentils

2 tbsp ghee, plus extra for drizzling

2 red onions, finely sliced

4 garlic cloves, crushed or finely chopped

Thumb-sized piece of ginger, finely chopped

5 curry leaves (optional)

1 tsp cumin seeds

1 tsp coriander powder

1 tsp asafoetida powder

1 tsp turmeric

1 tbsp tomato purée

400g coconut milk

1 tsp mustard seeds

Nutritional Information

Protein:

22g

Carbs:

51g

Fats:

24g

Kcals:

531

Disclaimer

Iron

Magnesium

Vitamin B6

Method

1

Prepare the Lentils

Soak washed lentils overnight in cold water. Before meal prep, thoroughly rinse the red lentils under running water until the water runs clear. Drain and set them aside.

2

Cook the Aromatics

Heat the ghee in a large pan over low heat. Add the finely sliced onions and cook, stirring occasionally, until they begin to brown, about 3 minutes. If the pan starts to look dry, add a bit more ghee. Stir in the crushed garlic and chopped ginger, cooking for another 30 seconds until fragrant.

3

Add Spices

Add the optional curry leaves, mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried chilli. Stir well and cook for a few minutes to release the aromas of the spices. Mix in the tomato purée and cook for an additional minute.

4

Cook the Lentils

Add the rinsed lentils to the pan, stirring to coat them well with the spice mixture. Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, stirring occasionally, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are soft and have a soupy consistency.

5

Finish and Serve

Remove and discard the whole chilli. Season the dhal generously to taste. This dish can be cooled and frozen in portions if needed. To serve, reheat over low heat, adding water to adjust the consistency if necessary. Garnish with fresh coriander leaves, sliced ginger, and green chilli. Drizzle with a little extra ghee before serving.

One-Pot Nourishing Coconut Dhal

V

Vegetarian

VE

Vegan

Gluten Free

+ 3 More

Iron

:

Magnesium

:

Vitamin B6

:

Experience the comforting flavours of this versatile Coconut Dhal. This easy, one-pan vegan meal is not only delicious but also nutrient-dense, perfect as a standalone dish or as a base for other curries.

Preparation Information

Total:

55m

Prep:

10m

Ingredients

300g red lentils

2 tbsp ghee, plus extra for drizzling

2 red onions, finely sliced

4 garlic cloves, crushed or finely chopped

Thumb-sized piece of ginger, finely chopped

5 curry leaves (optional)

1 tsp cumin seeds

1 tsp coriander powder

1 tsp asafoetida powder

1 tsp turmeric

1 tbsp tomato purée

400g coconut milk

1 tsp mustard seeds

Nutritional Information

Protein:

22g

Carbs:

51g

Fats:

24g

Kcals:

531

Disclaimer

Iron

Magnesium

Vitamin B6

Method

1

Prepare the Lentils

Soak washed lentils overnight in cold water. Before meal prep, thoroughly rinse the red lentils under running water until the water runs clear. Drain and set them aside.

2

Cook the Aromatics

Heat the ghee in a large pan over low heat. Add the finely sliced onions and cook, stirring occasionally, until they begin to brown, about 3 minutes. If the pan starts to look dry, add a bit more ghee. Stir in the crushed garlic and chopped ginger, cooking for another 30 seconds until fragrant.

3

Add Spices

Add the optional curry leaves, mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried chilli. Stir well and cook for a few minutes to release the aromas of the spices. Mix in the tomato purée and cook for an additional minute.

4

Cook the Lentils

Add the rinsed lentils to the pan, stirring to coat them well with the spice mixture. Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, stirring occasionally, then reduce the heat and let it simmer for about 30 minutes, or until the lentils are soft and have a soupy consistency.

5

Finish and Serve

Remove and discard the whole chilli. Season the dhal generously to taste. This dish can be cooled and frozen in portions if needed. To serve, reheat over low heat, adding water to adjust the consistency if necessary. Garnish with fresh coriander leaves, sliced ginger, and green chilli. Drizzle with a little extra ghee before serving.