Coconut dhal recipe
Created by The Tesco Recipes team
This recipe for coconut dhal is quick, easy and super comforting. Redolent with the flavours of cumin, mustard seeds and turmeric, it's a dish that's perfect for making on a weeknight, even when you're pushed for time. Serve with a high-quality natural yogurt.
See method- Serves 4
- 5 mins to prepare and 25 mins to cook
- 457 calories / serving
Ingredients
- 2 tbsp olive oil
- 1tsp mustard seeds
- 1tsp cumin seeds
- ½tsp turmeric
- 2 garlic cloves, peeled and sliced
- 1 onion, diced
- 250g red lentils
- 400g coconut milk
- 400g chopped tomatoes
- 1tbsp chopped coriander
- 1tbsp natural yogurt
Each serving contains
- Energy
- 1910kJ 457.0kcal
- Fat
- 25g
- Saturates
- 17g
- Salt
- 0.3g
- Sugars
- 8g
of the Reference intake
Carbohydrate 43.3gProtein 18.2gFibre 9.5g
Method
- Heat the oil in a pan and add the mustard seeds and cumin seeds. Cook for 2-3 minutes, until the mustard seeds start to ‘pop’. Add the onion and garlic and cook for 3- 4minutes before stirring in the turmeric. Cook for 1 minute.
- Pour in the lentils, coconut milk, chopped tomatoes and 100ml water and stir. Season well. Bring to the boil and simmer for 25-30 minutes, stirring occasionally to prevent the lentils from sticking to the bottom of the pan. Just before serving, stir in the coriander and yogurt.
- See more Indian recipes
Freezing and defrosting guidelines
Cook as instructed and allow to cool completely. Then transfer to an airtight, freezer-safe container, seal and freeze for up to 1-3 months. To serve, defrost thoroughly in the fridge overnight before reheating. To reheat and serve, place on medium heat, stirring occasionally until the dish is heated through.
