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Sri Lankan coconut dhal
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200g red split lentils
1 echalion shallot, finely chopped
1 garlic clove, finely chopped
small handful dried curry leaves
small cinnamon stick
1 green chilli, finely chopped (deseeded, if liked)
1 tsp hot curry powder
1 tsp salt
400ml can coconut milk
½ lemon, juice, plus more to taste
coriander leaves, to garnish
1. Rinse the lentils well in several changes of water until it runs clear. Put the lentils and all the ingredients except the lemon juice and coriander in a medium saucepan. Add 400ml water to the pan then bring to the boil.
2. Turn down and simmer gently, stirring occasionally, for 30-35 minutes, until the lentils are soft. Season with the lemon juice and more salt, if needed. Serve with steamed basmati rice, if liked, and scatter with the coriander leaves.
This recipe first appeared in Waitrose Food, January 2018 issue. Download the Waitrose Food app for the full issue
Typical values per serving:
This recipe was first published in January 2018.