Dhal is a staple part of the Indian vegetarian diet. In this recipe, the humble lentil dish is transformed with zesty lime, creamy coconut and the palate cleansing flavours of fresh coriander and mint leaves. Like a hug in a bowl, this dhal makes a delicious main course, or can be served as a side dish.
What you need:
250 grams split mung lentils (or any other lentils), rinsed well
440 millilitres coconut milk
6 chopped spring onions
1 inch fresh ginger, finely chopped
2 teaspoons ground coriander seeds
1 bunch chopped coriander
juice and zest of a lime
4 leaves chopped kaffir lime
Fry the ground coriander, fresh ginger and spring onions in the coconut oil until sizzling and releasing a fantastic smell.
Stir in the lentils, add 250ml of water, and simmer for 20 minutes.
Add the coconut milk and simmer for a further 20 minutes.
Remove from the heat and add the lime zest and juice, lime leaves, coriander leaves and mint leaves, along with a pinch of salt. Leave to stew for 15 minutes, before serving with rice or noodles.