Coconut Dal

Coconut Dal

We were given this recipe by the team at Little Kitchen, who run cookery lessons in Bristol across a range of different cuisines and techniques, from Thai street food to macarons.

Ingredients
  • Splash oil
  • 1 tsp mustard seeds
  • 1 small onions, chopped
  • 2 garlic cloves, crushed
  • 1 tin chopped tomatoes
  • 1⁄4 tsp cloves, ground
  • Pinch cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp turmeric
  • 1 tsp veg stock
  • Large pinch salt
  • 90g red lentils
  • 1 courgette
  • 1 tin chickpeas
  • 1⁄2 block of creamed coconut
  • Salt & pepper to taste
Method
  1. Heat the mustard seeds in the oil on a low heat, cover & leave whilst the mustard seeds pop and release natural flavour and aroma.
  2. Meanwhile chop the onion, add this to the pan when the mustard seeds have stopped popping.
  3. Stir to cook onion & add the crushed garlic & chopped courgette and spices.
  4. Once the courgette is starting to look cooked, add the lentils along with some water the tinned tomato, coconut, salt & stock.
  5. Cover & leave the lentils to cook, stir occasionally to stop sticking, add more water if necessary.
  6. Once lentils are soft add chickpeas and cook through until piping hot.
  7. Serve with flatbreads or rice.