Name: Coconut lentil dhal with cucumber yoghurt
Yield: 4
Ingredients: 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 ginger, coarsely grated (1.5cm piece); 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 canned crushed tomatoes (½ cup); 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 thick plain yoghurt (1 cup)

Ingredients

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 ginger, coarsely grated (1.5cm piece)

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 canned crushed tomatoes (½ cup)

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 thick plain yoghurt (1 cup)

Method

Main

1.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).

2.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.

3.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.