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 people40 minutes10 minutes
cooked, to serve
1 - Lime
1 - Red Chilli
deseeded and chopped
2 - Red Onion
100gSuperValu Baby Spinach
0.5stickSuperValu Fresh Ginger
peeled and finely sliced
1tbspSuperValu Medium Hot Curry Powder
For the Red Onion and Coriander
1tbspApple Cider Vinegar
For the Red Onion and Coriander Pickle
0.5 - Cucumber
cut into small pieces
1 - Red Onion
1bunchSuperValu Fresh Coriander
1 - SuperValu Tomato
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.