ONE PAN COCONUT DAL

ONE PAN COCONUT DAL 🇮🇳 full recipe This take on an Indian classic comes together in one pan and is perfect for batch cooking. It’s a recipe I’ve had on repeat for years - hope you’ll love as much as I do 😊 Makes 6 portions, keeps for 3 days. We make on Sunday and finish on Tues. INGREDIENTS (in order of cooking) 2 medium red onions, diced 2 tbsp fresh ginger, minced 2 tbsp fresh garlic, minced (about 6-8 cloves) Spice mix: 1tbsp coriander, 1tbsp cumin, 1tsp turmeric, 1tbsp curry powder, ½ tsp cinnamon, ¾ tsp cardamom, 1/2salt, 4 bay leaves 500g dried red lentils, rinsed well 4 large diced tomatoes 2 x 400ml tins coconut milk 1 stock cube, dissolved in 100ml water ~ 100-150ml more water to ensure the consistency is runny and the mixture drips off the spoon 3 tbsp nooch Juice of one lime Tempering: 2 tbsp oil, 2 sliced garlic cloves, 1tsp coriander seeds, 1tsp cumin seeds, a few whole peppercorns (bash the whole spices in a pestle and mortar) 4 curry leaves To serve: Fresh coriander, yoghurt, lime juice, fresh chilli, nigella seeds, naan or toast. CONT IN COMMENTS

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Step 1

💚Sweat down the onions on a low/medium head with a pinch of salt for a full 12 minutes, stirring constantly. This is very important as it sweetens the flavour of the curry. Add the fresh garlic and ginger, saute for 5 mins more. Add the spice mix and ½ a tsp salt, saute for 3-4 mins until the mixture begins to stick but doesn’t burn.

Step 2

💚Rinse and add the red lentils, break them apart with a wooden spoon and coat them very well in the curry base. Then add the diced tomatoes, mix well.

Step 3

Add the stock cube dissolved in hot water, then add both tins of coconut milk, stir and combine everything very well. Taste and season with salt and pepper if you need to, add more water to achieve the consistency in the video.

Step 4

💚Add the nooch, mix again, then bring the pan to a bubble and reduce to a simmer, cover and leave to slow cook for around 1 hour. You’ll need to stir it occasionally to ensure the mixture doesn’t stick. Keep tasting and seasoning as you wish.