Versatile and refined

Indian coconut dahl

Indian lentil dahl doesn’t take long to prepare. Our topping tip: serve with toasted sesame seeds!

Ingredients

Serves 4:
320 g red lentils
2 (large) onions
2 large garlic cloves
40 g ginger
12 g spices or 1 pack garam masala or curry (korma) paste
400 g peeled tomatoes
500 ml coconut milk
Seasoning (salt, pepper and chilli)
1 tbsp coconut or cooking oil (for frying) 1 flatbread

Method

  • Step1

    Rinse the lentils and put them to one side. Peel the onions, garlic and ginger and chop into small pieces.

  • Step 2

    Heat the oil in a pan, add the onion, garlic and ginger then soften for around 3–4 minutes.

  • Step 3

    Add the garam masala or curry paste and brown everything briefly.

  • Step 4

    Add the rinsed lentils and peeled tomatoes to the pan. Crush the tomatoes using a spatula and mix everything together.

  • Step 5

    Add the coconut milk and leave to simmer for around 20 minutes. Stir occasionally to prevent burning. Season with salt, pepper and chilli to taste.
    Serve with the flatbread.

Hendrik Bauer

I only discovered Indian dahl recently but it’s quick to make and very delicious. It makes me think of delicious cuisine and far-off places.

My role at STAR®
I work as a consultant in many areas, from product and project management to strategic concept development and IT requirements management.