This is stupendously simple comfort food. As you’ll see, there are very few ingredients, which means each component can shine in its own gentle way. You’re welcome to arc it up with fresh chillies, but I prefer the savoury simplicity of warming spices & slightly sweet coconut.
I find lentils can be quite earthy & heavy when served with brown rice, so I love to pair them up with a light, fluffy quinoa. This dhal is particularly lovely with quinoa cooked in a little stock, with plenty of fresh coriander mixed through for serving.
¾ cup lentils (brown, green or puy)
1 small to medium onion, finely chopped
1 – 2 cloves garlic, finely chopped
½ Tbsp coconut oil
2 ½ – 3 cups water, preferably with 1 tsp gluten free stock powder dissolved
1 tsp ground cumin
1 tsp turmeric powder
1 tsp salt
½ cup coconut milk
optional: few slices of fresh chilli
Rinse your lentils well and pick them over for tiny stones/grit. Cook the lentils in the water/stock until soft (cooking times can vary depending on the age & variety of your lentil) Drain the cooked, soft lentils – if you have any cooking liquid left, reserve it just in case.
Heat the oil in a medium fry pan and sauté the onions & garlic until translucent & softening. Add the spices, giving them a minute or two in the pan to turn the onions wonderfully yellow & fragrant.
Add the lentils to the pan and mix well. Introduce the coconut milk and stir, enjoying the creaminess becoming kissed with turmeric. If you feel the dhal is too dry, you could consider adding a little of the reserved cooking liquid. Otherwise, you’re aiming for a thick, rich, creamy, spicy concoction. Enjoy.
Yum, love this dhal, so simple and easy yet so tasty!