Lemon Coconut Dhal


Lemon & Coconut Dhal


November 28, 2015

A warm spicy dish, this is perfect with poppadums or can be served as a main-meal as an accompaniment.

  • Yields: 8


2 tablespoons sunflower oil

2-inch peice of fresh ginger root,chopped

1 onion, chopped

2 garlic cloves, crushed

2 small fresh chiles, seede and chopped

1 teaspoon cummin seeds

2/3 cup red lentils

1 cup water

1 tablespoon hot curry pastesacant

1 cup coconut milk

juice of 1 lemon

handful of cilantro leaves

1/4 cup sliced almonds

salt and ground black pepper

warm poppadums, to serve

a few thin slices of red chile, to garnish


1Heat the sunflower oil in a large, shallow saucepan

2Add the ginger, onion, garlic, red chilies and cumin seeds

3Cook over medium heat stirring occasionally for about 5 minutes until the onion is softened but not colored

4Stir the lentils, water and curry paste into the pan and bring to a boil over medium heat

5Lower the heat, cover and cook gently for 15-20 minutes stirring occasionally until the lentils are just tender but not yet broken

6Stir in all but 2 tablespoons of the coconut milk

7Bring to a boil and cook uncovered for another 15-20 minutes until the mixture is thick and pulpy

8Remove the pan form the heat

9Stir in the lemon juice and the whole cilantro leaves

10Season with salt and pepper to taste

11Heat a large, heavy frying pan

12Add the almonds and dry-fry briefly over medium heat stirring frequently until golden brown

13Stir about three-quarters of the toasted almond into the dhal

14Transfer the dhal to a serving bowl and swirl in the remaining coconut milk

15Sprinkle on the remaining toasted almonds and chili slices

16Serve warm, with poppadoms