Golden Coconut Red Lentil Dhal with Crispy Cumin Tarka

⏱ 40 min · Serves 4

Silky red lentils simmered with coconut milk and warm spices, then finished with a sizzling tarka of cumin, garlic and dried chilli. Comforting, cheap and on the table in well under an hour — scoop it up with rice or hot flatbread.

Per serving: 565 kcal · 24.0g protein · 58.0g carbs · 27.0g fat

Ingredients

• 300g dried red lentils, rinsed well
• 1 tbsp coconut or sunflower oil
• 1 large onion, finely chopped
• 4 garlic cloves, grated
• 20g fresh ginger, grated
• 2 tsp ground turmeric
• 2 tsp ground coriander
• 1 tsp garam masala
• 1 x 400g tin chopped tomatoes
• 1 x 400ml tin full-fat coconut milk
• 600ml vegetable stock
• 1 tsp fine salt, plus more to taste
• Juice of 1 lime
• Handful fresh coriander, chopped
• For the tarka: 2 tbsp coconut oil or ghee
• 1 tsp cumin seeds
• 1 tsp black mustard seeds
• 3 garlic cloves, thinly sliced
• 2 dried red chillies, broken
• 10 fresh curry leaves (optional)

Method

1. Heat the oil in a large deep pan over medium heat. Fry the onion with a pinch of salt for 8 minutes until soft and golden at the edges.
2. Stir in the garlic, ginger, turmeric, ground coriander and garam masala. Cook for 1 minute until fragrant.
3. Add the tomatoes and cook for 3-4 minutes, stirring, until slightly jammy.
4. Tip in the rinsed lentils, coconut milk, stock and 1 tsp salt. Bring to the boil, then reduce to a gentle simmer.
5. Simmer uncovered for 20-25 minutes, stirring often and scraping the base, until the lentils have collapsed into a thick, creamy dhal. Add a splash of water if it gets too stiff.
6. Meanwhile make the tarka: heat the coconut oil in a small frying pan over medium-high heat. Add the cumin and mustard seeds and wait until they pop, about 30 seconds.
7. Add the sliced garlic, dried chillies and curry leaves. Fry for 30-60 seconds until the garlic is golden — don't let it burn. Take off the heat straight away.
8. Stir the lime juice into the dhal and taste for salt. Ladle into bowls, spoon over the sizzling tarka and scatter with fresh coriander. Serve with rice or warm flatbreads.