Creamy spiced dhal

4 servings 600 kcal or less cardamom coconut dhal coconut milk cumin seed cumin seeds daal dal easy recipes garlic clove garlic cloves ginger healthy dishes indian dishes lentil lentils mains mustard seed mustard seeds nutritional dishes olive oil onion onions over an hour pulses red lentils vegan vegetarian vegetarian curry

N/A

Source

Ingredients

2 tsp mustard seed

2 tsp cumin seed

1 tbsp olive oil

1 onion , finely diced

4 garlic cloves , crushed

2.5cm fresh root ginger , grated

7 cardamom pods

400g red lentil , rinsed and drained

400ml can reduced-fat coconut milk

Method

In a large saucepan, on a low heat, toast the mustard and cumin seeds until they give off a nutty aroma; be careful not to burn them. Set aside in a bowl. In the same pan, heat the oil over a low heat and soften the onion, garlic and ginger with the cardamom pods for 10 mins, adding a little water if they look like they might burn.

Tip the lentils and toasted seeds into the pan, then stir for a couple of mins before pouring in the coconut milk and enough water to cover it all well. Bring to the boil, immediately cover the pan, turn it down to a low heat and leave to simmer for about 45 mins, stirring every now and then to make sure the mixture is not sticking. If it starts to become too thick, add a little more water. Serve with warmed pitta bread.