Does anyone remember many, many moons ago when Carol Vordeman turned into a goddess and released her detox diet book? There was a red split lentil dhal recipe with brocolli in it, which I made over and over again. Oh it was delicious, I didn’t manage anything else related to the diet but I did love that recipe but as with life you move on to other things and I forgot all about it, until I spotted a Sri Lankan coconut dhal recipe in the January issue of Waitrose Magazine and it reminded me of that original recipe. I thought I’d try it, especially as dhal is so warming and comforting at this time of year.
I think you could adapt this recipe further by adding a variety of veg but I kept it simple for today.
Recipe modified from Waitrose Magazine January 2018 issue
200g red split lentils
1 shallot, finely chopped
1 garlic clove, finely chopped
small handful dried curry leaves
1/2 teaspoon ground cinnamon
1 green chilli, finely chopped
400ml can coconut milk
1/2 lime juice, extra to garnish
2 small handfuls of coriander leaves, picked
Rinse the lentils, then add all the ingredients except the lime juice and coriander to a medium saucepan, add 400ml of water and bring to the boil.
Simmer gently, for 30 mins, stirring occasionally. When the lentils are soft add the lime juice and season to taste. Add the coriander leaves and serve with rice or a pile of lightly steamed vegetables.
If you have any favourite dhal recipes I’d love to hear them!