Ingredients

300g red lentils

2 tbsp sunflower oil, plus extra for drizzling

2 onions, finely sliced

4 garlic cloves, crushed or finely chopped

Thumb-sized piece of ginger, finely chopped

5 curry leaves (optional)

1 tsp mustard seeds

1 tsp cumin seeds

1 tsp coriander powder

1 tsp turmeric

1 dried red chilli, left whole

1 tbsp tomato purée

400g can coconut milk

Coriander leaves, sliced ginger and sliced green chilli, to serve

Instructions

Step 1: Rinse the lentils under cold water until the water runs clear, then drain well.

Step 2: Heat the 2 tablespoons of sunflower oil in a large, shallow pan over low heat. Add the sliced onions and cook gently for about 10 minutes, stirring occasionally, until they begin to brown. Add more oil if the pan looks dry.

Step 3: Stir in the garlic and chopped ginger, cooking for 30 seconds until fragrant.

Step 4: Add the curry leaves (if using), mustard seeds, cumin seeds, coriander powder, turmeric, and the whole dried red chilli. Cook for a few minutes, stirring constantly to toast the spices.

Step 5: Mix in the tomato purée and cook for another minute to deepen the flavor.

Step 6: Add the drained lentils to the pan, stirring to coat them thoroughly with the spices and tomato mixture.

Step 7: Pour in the coconut milk and 850ml of water. Bring the mixture to a boil, stirring occasionally, then reduce the heat to simmer gently.

Step 8: Allow the dhal to simmer for about 30 minutes, until the lentils are soft and the consistency is soupy.

Step 9: Remove the whole dried chilli from the pan and discard. Season the dhal generously with salt to taste.

Step 10: Serve the dhal with a sprinkle of fresh coriander leaves, sliced ginger, and sliced green chilli. Drizzle with a little extra sunflower oil for added richness.

Tips & Variations

If you prefer a thicker dhal, reduce the amount of water slightly or cook for a few extra minutes to thicken.

For a milder dish, omit the dried red chilli and green chilli garnish.

Add a squeeze of fresh lime juice before serving to brighten the flavors.

Try stirring in some chopped spinach or kale near the end of cooking for extra greens.

Storage

Allow the dhal to cool completely before transferring to airtight containers. It can be stored in the refrigerator for up to 3 days or frozen in portions for up to 3 months. To reheat, defrost completely if frozen, then warm gently in a pan over low heat, adding a little water if it has thickened too much.

FAQs

Can I use a different type of lentils?

Red lentils work best for this recipe as they cook quickly and become soft and creamy. Other lentils like green or brown lentils require longer cooking times and won’t break down as much.