Dhal & Rice
Ingredients
2 Tbsps coconut oil
2 onions, finely chopped
4 garlic cloves, finely minced
2 tsp fresh ginger, grated
1 tsp turmeric
1 tsp coriander
1 tsp cumin
1 tsp paprika
1 tsp garam masala
2 cups Akila Red Split Lentils, rinsed
3 cups vegetable stock
1 tin coconut cream
1 tin chopped tomatoes
Salt and ground black pepper to taste
2 tsp sugar
2 tbsp lemon juice
4 heaped Tbsps double-thick yoghurt to serve
Small handful of fresh parsley, chopped, to garnish
Method
01
Place cooked rice, condensed milk, milk, almonds and saffron into a pot.
02
Add the garlic and ginger, and sauté for another minute until fragrant; add the spices and sauté for a few more seconds, stirring to avoid burning herbs
03
Add red split lentils to the onion mixture and the vegetable stock and stir to combine.
04
Bring to a simmer and cover, cooking for 8-10 minutes or until the lentils have absorbed most of the liquid.
05
Add the coconut cream and chopped tomatoes and simmer for 10-12 minutes or until the lentils are tender.
06
Season with salt, pepper, sugar, and lemon juice to taste and remove from heat.
07
Garnish your dahl with a swirl of yoghurt, topped with parsley and serve with the Akila rice you choose.