Coconut Daal
Coconut Daal
Ingredients
- 1 splash olive oil
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1 red onion, diced
- 2 garlic blocks
- 2 ginger blocks
- 2 splashes water
- 2 fresh green chillies, sliced
- 1/2 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2 cup tomato, chopped
- 2 tins Napolina brand lentils, drained
- 1/2 teaspoon salt, or to taste
- 1 tin coconut milk, full-fat, 400 ml
- 1/2 teaspoon dried fenugreek
- 2 tablespoons plain yogurt
- 1/4 teaspoon red chilli flakes, or to taste
- 1/4 cup fresh coriander, chopped, for garnish
Instructions
- 1
Heat a large pan over medium heat. Add a splash of olive oil and 1 tablespoon of ghee to the pan.
⏱️ 1 min
- 2
Add 1/2 teaspoon of cumin seeds to the pan and cook for about 20 seconds, until fragrant.
⏱️ 1 min
- 3
Add the diced red onion to the pan and sauté until softened, about 3-5 minutes.
⏱️ 5 min
- 4
Add the garlic blocks and ginger blocks to the pan. Stir well to combine.
⏱️ 1 min
- 5
Add a splash of water and the sliced fresh green chillies to the pan. Stir and cook for 1 minute.
⏱️ 1 min
- 6
In a small bowl, combine the turmeric, coriander, cumin, paprika, and garam masala. Add this spice mixture to the pan.
⏱️ 1 min
- 7
Add another splash of water to the pan and stir thoroughly to combine all ingredients, ensuring the spices are well incorporated and there is enough oil to prevent sticking.
⏱️ 1 min
- 8
Add the chopped tomato to the pan and cook for 2-3 minutes, until it starts to break down.
⏱️ 3 min
- 9
Add the two tins of drained lentils to the pan. Sprinkle with 1/2 teaspoon of salt and stir everything together.
⏱️ 2 min
- 10
Pour in the entire tin of coconut milk and stir until well combined.
⏱️ 1 min
- 11
Cover the pan with a lid and simmer gently for 20 minutes, stirring halfway through to prevent sticking.
⏱️ 20 min
- 12
After simmering, remove the lid. Sprinkle 1/2 teaspoon of dried fenugreek into the daal and stir.
⏱️ 1 min
- 13
Turn off the heat. Add 2 tablespoons of plain yogurt to the daal and gently stir it through.
⏱️ 1 min
- 14
Serve hot, garnished with red chilli flakes and fresh chopped coriander.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Coconut Daal
- 1 splash olive oil
- 1 tablespoon ghee
- 1/2 teaspoon cumin seeds
- 1 red onion, diced
- 2 garlic blocks
- 2 ginger blocks
- 2 splashes water
- 2 fresh green chillies, sliced
- 1/2 teaspoon turmeric
- 1 teaspoon coriander
- 1 teaspoon cumin
- 1/2 teaspoon paprika
- 1/2 teaspoon garam masala
- 1/2 cup tomato, chopped
- 2 tins Napolina brand lentils, drained
- 1/2 teaspoon salt, or to taste
- 1 tin coconut milk, full-fat, 400 ml
- 1/2 teaspoon dried fenugreek
- 2 tablespoons plain yogurt
- 1/4 teaspoon red chilli flakes, or to taste
- 1/4 cup fresh coriander, chopped, for garnish
Instructions
- 1
Heat a large pan over medium heat. Add a splash of olive oil and 1 tablespoon of ghee to the pan.
⏱️ 1 min - 2
Add 1/2 teaspoon of cumin seeds to the pan and cook for about 20 seconds, until fragrant.
⏱️ 1 min - 3
Add the diced red onion to the pan and sauté until softened, about 3-5 minutes.
⏱️ 5 min - 4
Add the garlic blocks and ginger blocks to the pan. Stir well to combine.
⏱️ 1 min - 5
Add a splash of water and the sliced fresh green chillies to the pan. Stir and cook for 1 minute.
⏱️ 1 min - 6
In a small bowl, combine the turmeric, coriander, cumin, paprika, and garam masala. Add this spice mixture to the pan.
⏱️ 1 min - 7
Add another splash of water to the pan and stir thoroughly to combine all ingredients, ensuring the spices are well incorporated and there is enough oil to prevent sticking.
⏱️ 1 min - 8
Add the chopped tomato to the pan and cook for 2-3 minutes, until it starts to break down.
⏱️ 3 min - 9
Add the two tins of drained lentils to the pan. Sprinkle with 1/2 teaspoon of salt and stir everything together.
⏱️ 2 min - 10
Pour in the entire tin of coconut milk and stir until well combined.
⏱️ 1 min - 11
Cover the pan with a lid and simmer gently for 20 minutes, stirring halfway through to prevent sticking.
⏱️ 20 min - 12
After simmering, remove the lid. Sprinkle 1/2 teaspoon of dried fenugreek into the daal and stir.
⏱️ 1 min - 13
Turn off the heat. Add 2 tablespoons of plain yogurt to the daal and gently stir it through.
⏱️ 1 min - 14
Serve hot, garnished with red chilli flakes and fresh chopped coriander.
⏱️ 1 min