Ingredients • 1 tbsp coconut oil (or olive oil) • 1 onion, finely chopped • 2 garlic cloves, minced • 1-inch piece of ginger, grated • 1 red pepper, diced • 1 tsp turmeric • 1 tsp cumin seeds (or ground cumin) • 1 tsp chilli flakes (adjust to taste) • 200g red lentils, rinsed • 400ml tin chopped tomatoes • 400ml tin coconut milk • 2 tbsp Bart Keralan Coconut Paste • 300ml vegetable stock (or water) • Juice of ½ lime • Salt and pepper, to taste • Fresh coriander and spring onions, to serve
Method Heat the oil in a large pan over medium heat. Add the onion and cook for 5–6 mins until softened. Stir in the garlic, ginger, red pepper, turmeric, cumin and chilli flakes. Cook for another minute until fragrant. Add the lentils, chopped tomatoes, coconut milk, Bart Keralan Coconut Paste and stock. Stir well. Simmer gently for 20–25 mins, stirring occasionally, until the lentils are soft and the dhal has thickened. Season with salt, pepper and lime juice. Serve with fluffy basmati rice, a sprinkle of spring onions and chilli flakes.
