Coconut lentil dhal with cucumber yoghurt


  • Serves 4 people

  • 300 gm green lentils, rinsed
  • 1 tsp ground turmeric
  • 2 tbsp coconut oil
  • ½ tsp black mustard seeds
  • 1 small Spanish onion, finely chopped
  • 7 gm (1.5cm piece) ginger, coarsely grated
  • 2 garlic cloves, finely grated
  • 3-4 small green chillies, finely chopped
  • 2 fresh curry leaves
  • 1 tsp each ground cumin and ground coriander
  • 340 ml coconut milk
  • 140 gm (½ cup) canned crushed tomatoes
  • To serve: coriander leaves and steamed basmati rice (optional)
  • Cucumber yoghurt
  • 1 Lebanese cucumber, grated and combined with ½ tsp sea salt flakes
  • 280 gm (1 cup) thick plain yoghurt
01   Bring lentils, turmeric and 1 litre water to the boil in a saucepan over high heat, then cook until lentils are tender (15-25 minutes).
02   Heat coconut oil in a saucepan over medium-high heat, add mustard seeds and stir until they pop (1 minute), then add onion, ginger and garlic and cook until starting to caramelise (3-4 minutes). Add chilli, curry leaves and spices, stir until fragrant (1 minute), then add coconut milk, tomato, lentils and lentil water and simmer over medium-high heat until slightly thickened (3-5 minutes). Season to taste with sea salt and keep warm.
03   For cucumber yoghurt, squeeze excess liquid from cucumber, combine with yoghurt in a small bowl and season to taste. Serve hot lentils topped with cucumber yoghurt and coriander, with steamed basmati rice.
This recipe is from the October 2012 issue of Australian Gourmet Traveller.







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