Red Lentil and Coconut Dahl with a Red Onion and Coriander Pickle
Dahl is super versatile. It can be the main ingredient for a midweek dinner with rice or even a spread on midweek sandwiches.
4 people
40 minutes
10 minutes
Ingredients
- 1 tsp Black Pepper
- 200 g Brown Rice cooked, to serve
- 1 tin Coconut Milk (400ml)
- 4 cloves Garlic finely sliced
- 2 tsp Ground Coriander
- 2 tsp Ground Cumin
- 1 - Lime juice only
- 1 - Red Chilli deseeded and chopped
- 500 g Red Lentils
- 2 - Red Onion finely sliced
- 2 tsp Sea Salt
- 3 tbsp Soy Sauce or tamari
- 100 g SuperValu Baby Spinach
- 0.5 stick SuperValu Fresh Ginger peeled and finely sliced
- 1 tbsp SuperValu Medium Hot Curry Powder
- 2 tbsp SuperValu Oil
- 3 medium Tomatoes roughly chopped
- 1 tsp Turmeric
- 1.5 litre Water
For the Red Onion and Coriander
-
1
tbsp
Apple Cider Vinegar
For the Red Onion and Coriander Pickle
-
0.5
-
Cucumber
cut into small pieces
-
1
-
Red Onion
thinly sliced
-
1
bunch
SuperValu Fresh Coriander
finely chopped
-
1
-
SuperValu Tomato
Method
- To make the pickle, put the red onion in a bowl with the vinegar, then cover with cold water and set aside. Ideally this needs a few days to pickle, but even leaving it for a few minutes to soften and brighten the red colour will be fine.
- Meanwhile, to make the dahl, sauté the onions, garlic, chilli and ginger in the oil in a large pan on a high heat for 5 minutes. When the onions are soft, add the tomatoes and 1 teaspoon of the salt. Cover the pan and cook gently over a low heat for 5 to 10 minutes, stirring occasionally.
- Add the lentils, coconut milk, soy sauce/tamari, lime juice, all the spices, the remaining teaspoon of salt and the water to bring to the boil. Once boiling, reduce to a low heat and simmer for about 25 minutes, until the lentils are cooked through and soft. Stir regularly, as lentils have a tendency to stick.
- Once the lentils are cooked, turn off the heat and stir through the baby spinach until it wilts in the heat.
- To finish making the pickle, cut the tomato in half, remove the juice and seeds and chop finely. Drain the red onion and add to a bowl with the rest of the pickle ingredients. This adds a lovely fresh juiciness that complements the dahl wonderfully.
- Serve the dahl with the pickle and cooked brown rice.
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