This creamy lentil dahl is a rich, comforting dish packed with warming spices, coconut milk, and tender lentils. Infused with fragrant cumin, turmeric, and cinnamon, it’s a hearty, nourishing meal that’s easy to make in one pot. Perfect as a main with rice or naan, or as a flavorful side dish – great for meal prep and packed with plant-based goodness!
Method
- In a pan, heat oil and toast the cumin seeds for a minute. When they sizzle, add the diced onion and cook until they’re soft and translucent.
- Add the grated ginger, turmeric and garlic, and saute for 1 minute or until fragrant.
- Add curry powder, cinnamon, and salt. Cook for 20 seconds, then add the stock and lentils.
- Add the coconut milk and give it a good stir. Cover with the lid and simmer for 20 minutes.
- Stir the dhal every 5 minutes to make sure that it doesn’t stick to the pan.
Ingredients
- 200ml Supermarket own label coconut milk
- 150g Napolina lentils
- 1x onion (diced)
- ½ tsp cumin seeds
- 1 tsp curry powder
- 2cm ginger
- 1 tbsp turmeric
- 2 garlic cloves (grated)
- ¼ tsp cinnamon
- Pinch of salt
- 1 tbsp oil