Lemon and Coconut Dhal
Nutrition
Calories: 265 kcalCarbohydrates: 42 gProtein: 15 gFat: 22 gSaturated Fat: 17 gCholesterol: 1 mgSodium: 54 mgFiber: 13 gSugar: 30 gVitamin A: 3.675 IUCalcium: 39 mgIron: 15 mg
Ingredients
- 1 slice fresh ginger root 2"inches long
- 1 whole onion
- 2 whole Garlic cloves
- 2 whole red chili pepper seeded
- 2 tbsp sunflower oil
- 1 tsp cumin seeds
- 2/3 cup red lentils
- 1 cup water
- 1 tbsp hot curry paste
- scant 1 cup coconut cream
- ½ cup Fresh lemon juice juice from one lemon
- 1 tablespoon fresh cilantro
- ¼ cup slivered almond
- 1 pinch salt
- 1 pinch pepper
Instructions
- Use a vegetable peeler to peel the ginger and finely chop it with the onion, garlic and chilies.
- Heat the oil in a large shallow saucepan. Add the ginger, onion, garlic, chilies and cumin seeds. Cook for 5 minutes, until softened but not colored.
- Stir the lentils, water, and curry paste into the pan. Bring to a boil, cover and cook gently over low heat for 15 - 20 minutes, stirring occasionally, until the lentils are just tender and not yet broken.
- Stir in all but 2 tbsp of the coconut cream. Bring to a boil and cook uncovered, for 15 - 20 more minutes, until the mixture is thick and pulpy. Remove from the heat, then stir in the lemon juice and the whole cilantro leaves. Add salt and pepper to taste.
- Heat a large frying pan and cook the slivered almonds for 1 - 2 minutes on each side, until golden brown. Stir about three-quarters of the toasted almonds into the dhal.
- Transfer the dhal to a serving bowl and swirl in the remaining coconut cream. Scatter the reserved almonds on top and serve warm.