Coconut Dal
Serves 2
Add some warmth and comfort to the dinner table with our Simple Coconut Dal. We’ve taken lentils and fresh ingredients, seasoned them with our curry powder blend and creamy coconut milk for a dish that will take your tastebuds on a trip to India.
Boxes and ingredients are packed in facilities that handles Peanut, Nuts, Sesame, Fish, Crustaceans, Milk, Egg, Mustard, Celery, Soya, Gluten and Sulphites. Due to the war in Ukraine, it has been necessary to substitute sunflower oil with rapeseed oil in some products without a label change. The FSA have advised that allergic reactions to rapeseed oil are rare.
Ingredients
½
Lime
1
Spring Onion
1
Echalion Shallot
1
Garlic Clove
1
Ginger Puree
1
Sri Lankan Style Curry Powder
30
Tomato Puree
10
Vegetable Stock Paste
(Contains Celery)
200
Coconut Milk
100
Red Split Lentils
Not included in your delivery
300
Water for the Dal
Nutritional information
Instructions
a) Halve, peel and chop the shallot into small pieces, peel and grate the garlic (or use a garlic press).b) Heat a drizzle of oil in a large saucepan on medium heat. Add the shallot. Cook until soft, stirring occasionally, 4-5 mins.
a) Add the ginger puree, Sri Lankan curry powder (use less if you don't like spice), garlic and tomato purée to the shallot. Stir together and cook for 1-2 mins more. b) Pour in the water (see ingredients for amount), vegetable stock powder and coconut milk. Stir together and bring to the boil.c) Add the red lentils to your pan and season with salt and pepper. Bring to a simmer, cover with a lid and cook, until the lentils are tender, about 20-25 mins. Stir every 3-4 mins to make sure the lentils aren't sticking to the bottom of the pan.
a) Meanwhile, zest and halve the lime. Trim the spring onion and thinly slice.b) Once the dal is cooked, taste and add salt and pepper if you feel it needs it.c) Squeeze in a little lime juice, taste and add more lime juice if you want.d) Serve in bowls with the spring onion and lime zest sprinkled on top. Enjoy!
