BY MILA HYMAN / FOOD PHOTOGRAPHER + STYLIST BASED IN DUBAI
COCONUT DHAL LENTIL CURRY
THIS IS MY SRI LANKAN INSPIRED COCONUT DHAL / A PERFECT WEEKNIGHT MEAL / SO QUICK + EASY / VEGAN + VEGETARIAN / SIMPLY DELICIOUS
The secret ingredient is always love !
Use this recipe as an inspirational guideline. I invite you to get creative, experiment, try new ingredients and different combos. If you don't have/like something, swap it out with something else. Taste as you go along. Trust your tastebuds and your gut...and most importantly, have fun!
Love x Mila*
This Dhal recipe was brought to life after attending a cooking class on one of our stays in Sri Lanka.
It quickly became a weekly staple, and after making it probably more than a hundred times, it has had some Mila modifications and changes made to it. It probably breaks all the traditional dhal rules, but this is my way, and we love it, and I'm sure you'll love it too!
Red Lentils cook really fast, so this curry comes together in less than 30 minutes, making it a great weeknight meal.
If you've read my article, 8 Ways to make cooking easier and faster, then you'll know I like to use store-bought spice blends to help speed up the cooking process. Find a mild to medium curry powder that you like and that's versatile. I love using these curry powders for this dhal and so many other dishes:
Cape Malay Curry / Cape Herb & Spice / From Kibsons
Roasted Curry Powder / Cook with M&S / From Marks & Spencer
We also tend to crave this Dhal when we feel our bodies need a nourishing hug. The beautiful flavours of lemongrass, ginger and turmeric is soothing and healing. It's the perfect meal after a long day or when you feel a bit under the weather.
Enjoy the Dhal with some red rice, fresh coriander and lime.
COCONUT DHAL LENTIL CURRY
Ingredients
Coconut oil
2 tsp Black Mustard Seeds
1 Onion / sliced quarter rings
2 Green Chillies / chopped
a big handful of Cherry Tomatoes / halved
1 cup Red Split Lentils (Masoor Dhal)
2 tsp Curry Powder
1 tsp Turmeric
a good pinch of Salt
2 cups Hot Water
1 can Coconut Milk
2 sticks Lemongrass / bashed to release flavours
5 Curry Leaves
Black Pepper
1 Lime / or more
fresh Coriander / to granish
Instructions
*If you're cooking rice, get that going first, as the Dhal cooks pretty quick once it gets going.
In a pot, drizzle a bit of coconut oil and add the mustard seeds and the onion. Simmer till the onion starts to go translucent.
Add the green chilli and cherry tomatoes. Simmer until the tomatoes start to soften.
With the pot on low-medium heat, add the lentils, curry powder and turmeric. Stir through evenly to roast the spices for about a minute.
Add the hot water and coconut milk and stir.
Add the lemongrass, curry leaves and salt.
Put the lid on and cook on low-medium heat for about 10 minutes - set a timer.
VERY IMPORTANT / Check on the pot after a few minutes, making sure it's not boiling too rapidly. You don't want the lentils to overcook and turn to mush which happens very quickly ;)
After 10min, check if the lentils are cooked or if it needs a few more minutes.
Once it's ready, add some black pepper and squeeze in some lime juice. Start with half a lime. Have a taste and see if it needs a bit more salt or lime. I love the lime in this dish. It lifts all the beautiful flavours!
Serve with some red rice and garnish with fresh coriander and lime.
ENJOY + HAPPY EATING!
Feel free to get in touch if you have any questions, comments or requests.
I would love to hear if you've tried the recipe and what you think of it!
Love x Mila*