This easy-to-make, one pan lentil dahl recipe is warm, nourishing, and affordable. Enjoy classic South Asian flavors of rich coconut and tomato with this effortless dinnertime treat.
Ingredients
- 250 grams red lentils
- 1 onion
- 30 gram piece of ginger
- 3 cloves of garlic
- 2 green chilis
- 2 tsp cumin seeds
- 1½ tsp tumeric powder
- 400 gram can of cherry tomatoes
- 2 vegetable stock cubes
- 3 blocks of frozen spinach
- 400 ml tin of coconut milk
- 1 tsp salt
- ½ tsp pepper
Instructions
Prepare the ingredients
- Fill a large bowl with cold water, add your lentils, and use your hands to rinse the lentils. Repeat this once or twice until the water is clear. (Optionally, you can rinse the lentils in a sieve under cold running water.)
- Then, peel and roughly chop the onion, ginger, and garlic and set aside. Follow that by deseeding and roughly chopping the green chili.
For the dahl
- Preheat the oven to 200°C on the fan setting.
- Take your baking dish and place the lentils, onion, ginger, garlic, and chili in there, followed by the rest of the dahl ingredients.
- Give it a quick stir, then boil the kettle and pour 400ml of boiling water into the baking dish. Next, cover with foil and bake in the hot oven for 25 minutes.
- After 25 minutes, carefully remove the baking dish from the oven, take off the foil, stir once more, and return to the oven for another 15 minutes or until the lentils are tender. Once fully cooked, finish the dahl with the juice of a lime and salt and peper to taste.
- Serve with coconut yogurt and flatbreads for dipping. Enjoy.