Coconut Dhal with Crispy Onions

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Lentils are extremely filing and a healthy addition to any diet. They are high protein, iron, phosphorous, copper and dietary fibres (folate and manganese). Their texture can put some people off, but they are really are great for absorbing flavour making them versatile and appropriate for many types of cuisine. This recipe is great as a side to chicken, fish or roasted vegetables. Alternatively, you can have it as is or with some naan or other flatbread.



Serves 4 / Approximate cooking time 30 minutes

Ingredients 

250g red lentils
300ml water
400ml coconut milk
1 chilli, deseeded or with seeds depending on your liking
1 tsp turmeric
1 tsp curry powder
a handful of fresh coriander, roughly chopped
2 tbsp mustard seeds or powder
2 medium tomatoes, roughly chopped
2 medium onions, 1 finely sliced and 1 finely chopped


Preparation

1. On a medium/high heat sauté the chopped onion and tomatoes in a medium sized pot or deep dish pan. 
2. Once the onions and tomatoes have softened, add your spices. Stir through. 
3. Add the lentils, coconut milk and water. Allow to simmer for 20 minutes or until the lentils are tender. 
4. Fry the remaining sliced onion in some oil until crispy and golden brown. Stir the coriander.
5. Top the lentils with the onion and serve. 
6. Enjoy!