Creamy Coconut Dhal
Normally when we think about comfort food, we think of stews and pies and sticky toffee puddings and lots of other British classics but, believe me, there's nothing in this world more capable of giving you a hug from the inside than a perfectly creamy but fragrant Indian Dhal.
This particular version is not only delicious but incredibly good for you too with lots of healthy herbs and spices stirred through it along with plenty of red lentils, which are jam-packed full of protein and fibre. I love this dish for lunch with some rice and it's ideal for vegetarians or even vegans but if you wanted to add in a bit more protein it's great with grilled chicken or fish.
Creamy Coconut Dhal
Serves 3
2 lemongrass stalks
olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 green chilli, finely chopped
100g red lentils
400ml coconut milk
200ml hot vegetable stock
1 lime
salt and black pepper
To serve:
small bunch fresh parsley, finely chopped with a few leaves reserved
1 red chilli, sliced (optional)
rice or quinoa
Start by bashing the lemongrass. Use a rolling in or something with plenty of weight behind it - this will split and bruise the stalk and allow the wonderful fresh oils to seep out of the lemongrass and into the dish.
Heat a little olive oil in a large pan, add the onion, garlic, green chilli and lemongrass and cook for 4-5 minutes, or until the onion has softened. Add the lentils and coconut milk and simmer for 3-4 minutes. Start adding the vegetable stock, little by little. Keep adding the stock until the lentils have softened and partially broken down, which usually takes around 25 minutes.
Season with the juice from the lime and a good amount of salt and black pepper. Stir through the parsley and serve with a grain of your choice and the red chilli and spare parsley leaves scattered over the top.
This particular version is not only delicious but incredibly good for you too with lots of healthy herbs and spices stirred through it along with plenty of red lentils, which are jam-packed full of protein and fibre. I love this dish for lunch with some rice and it's ideal for vegetarians or even vegans but if you wanted to add in a bit more protein it's great with grilled chicken or fish.
Creamy Coconut Dhal
Serves 32 lemongrass stalks
olive oil
1 large red onion, finely chopped
2 garlic cloves, finely chopped
1 green chilli, finely chopped
100g red lentils
400ml coconut milk
200ml hot vegetable stock
1 lime
salt and black pepper
To serve:
small bunch fresh parsley, finely chopped with a few leaves reserved
1 red chilli, sliced (optional)
rice or quinoa
Start by bashing the lemongrass. Use a rolling in or something with plenty of weight behind it - this will split and bruise the stalk and allow the wonderful fresh oils to seep out of the lemongrass and into the dish.
Heat a little olive oil in a large pan, add the onion, garlic, green chilli and lemongrass and cook for 4-5 minutes, or until the onion has softened. Add the lentils and coconut milk and simmer for 3-4 minutes. Start adding the vegetable stock, little by little. Keep adding the stock until the lentils have softened and partially broken down, which usually takes around 25 minutes.
Season with the juice from the lime and a good amount of salt and black pepper. Stir through the parsley and serve with a grain of your choice and the red chilli and spare parsley leaves scattered over the top.
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