Red lentil dal with coconut milk

Method

1. 1

   Step 1: Rinse 250 g red lentils in a sieve under cold water until the water runs clear.

2. 2

   Step 2: Heat 2 tbsp olive oil in a large saucepan and soften 1 onion over a medium heat for 5 minutes, until soft and just starting to colour. Stir in 3 cloves garlic, 20 g ginger, 1 tsp ground turmeric, 1 tsp ground cumin and 1 tsp garam masala and fry for 1 more minute, until fragrant.

   Timer 6 min

3. 3

   Step 3: Add the lentils, 400 g chopped tomatoes, 400 ml coconut milk, 600 ml water and 1½ tsp salt. Bring to the boil and simmer gently for 20 minutes with the lid half on. Stir now and then so nothing catches on the bottom of the pan.

   Timer 20 min

4. 4

   Step 4: Meanwhile, cook 300 g basmati rice according to the packet.

5. 5

   Step 5: Take the pan off the heat and squeeze in the juice of 1 lemon. Taste and stir in a little more salt if it needs it. For a smoother dal, whisk it for a moment or blitz it briefly with a stick blender.

6. 6

   Step 6: Spoon the rice into bowls, ladle the dal over and finish with fresh coriander.