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Hell's Kitchen: Coconut Dahl


STILL without kitchen, though the end is in sight. This was a quick lunch dish I scarfed down whilst working the other day - I must say, its absolute heaven to be able to just open the freezer and choose something to eat that's ready in minutes. During my mega cooking sesh, I made two types of dahl and this is one of them. I really love making dahl; in the same way as risotto, its a labour of love in terms of stirring, tweaking and waiting but it really is worth the effort to have something so yummy, healthy and comforting at the end.

Here's the recipe...

You will need:

(Makes loads)

1/2 packet of dahl - I used Toor dahl for this one

1/2 can coconut milk

Teaspoon minced ginger

4 cloves garlic, crushed

Teaspoon turmeric

Tablespoon ghee or coconut oil

Handful chopped coriander (stalks and leaves)

Salt

Cinnamon bark

Teaspoon chilli powder

Teaspoon ground coriander

Handful curry leaves if you have them

Boil the kettle and heat a large pan to melt the fat. Rinse the dahl a few times using a sieve and cold water, then add to the pan making sure the ghee or oil coats each piece of dahl. Add the garlic, ginger, turmeric and continue to stir in the same way as you would at the butter stage of risotto. Once the spices and garlic begin to cook add the coconut milk and plenty of water (around 500ml) and all the rest of the ingredients except the coriander. Bring to the boil then turn down the heat and leave to simmer for around 40 minutes. Keep checking it hasn't absorbed all the water, and stir every so often.

When it's cooked, remove the curry leaves, the cinnamon bark and adjust seasoning. Stir in the coriander and you're good to go. I eat it alone, or topped with some spicy fried okra or asparagus and some yoghurt.

#coconutdahl #indiancooking #meatfreemonday #vegetarian #hellskitchen

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