A creamy bowl of coconut dal – lightly spiced coconut lentils, topped with sticky spiced caramelised onions. Serve with fluffy flatbreads, gorgeous.
This is my go-to fail-safe creamy soul soothing coconut dal. There’s nothing quite like a lovely bowl of spiced lentils in times of need.
And this has everything – lightly spiced creamy coconutty lentils, topped with sticky spiced caramelised onions. Serve with little fluffy flatbreads, just gorgeous.
This one is adapted from a version in my first book ‘Rebel Recipes’ and has been many many times. But it’s the topping of the Tarka – spices and caramelised onions which elevates this dish from good to amazing! It adds another layer of flavour and texture, just stir it in at the end.
I hope you love this comforting bowl of goodness. Love, Niki xxx.
A creamy bowl of coconut dal - lightly spiced coconut lentils, topped with sticky spiced caramelised onions. Serve with fluffy flatbreads, gorgeous.
Prep time: 20 minutes mins
Cook time: 45 minutes mins
Serves 4
5 from 2 votes
Ingredients
For the Tarka topping
- 3 tbsp olive oil
- 1 large red onion sliced into strips
- 4 cloves garlic sliced
- 1/2 tsp chilli flakes
- 1 tsp cumin seeds
- 2 tsp mustard seeds
- 10 curry leaves
- Pinch sea salt
For the dal
- 2 tbsp olive oil
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 1 large onion–roughly chopped
- 1 knob ginger grated
- 4 cloves garlic sliced
- 15 cherry to tomatoes or 3 tomatoes chopped
- 300 g red lentils rinsed
- 1 can coconut milk
- Plus 850ml veg stock
Add at the end
- 1-2 tsp sea salt
- 1 tsp garam masala
For the flatbreads
- 200 g self raising flour
- 150 g plant based natural yogurt
- Big pinch sea salt
Instructions
Add the oil to a small frying pan with the onion. Fry on a low heat for approx 5 minutes, then add in the garlic.
Fry for a further 5 -7 minutes until soft and caramelised, then add in the spices. Fry a further 3 minutes.
Turn off the heat and season with a pinch of sea salt.
Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they pop, add in the cumin seeds, coriander, turmeric and chilli flakes.
Stir for a few seconds, then add the onion. Fry for approx 8-10 minutes on a low to medium heat until soft and browning.
Add in the garlic and ginger and stir for another few minutes, then the chopped tomatoes.
Cook for a further 3-4 minutes, then add the lentils, water and coconut milk.
Stir well, then turn down the heat and put the lid on the pan.
Simmer for 25 minutes stirring occasionally. Add more water if needed.
Season well with salt, pepper, garam masala.
For the flatbreads
In a bowl, add the flour, yogurt and salt. Stir to combine until it comes together, then transfer to a floured board.
Knead for a few minutes until you get a springy dough.
Heat a large griddle pan or frying pan to medium.
Divide the dough into 8, then roll out the first flatbread.
Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
Repeat.
To serve
Top the dal with Tarka and serve with flatbreads.
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If you recreate this recipe, tag me on Instagram:@rebelrecipes or #rebelrecipes for a chance to be featured.
More Recipes with Lentils, Coconut Liquids or Onions
The Ultimate Pumpkin Curry, With My Favourite Spices
Mushroom Tofu Burgers with Caramelised Onions and Root Fries
Chana Masala Mango Naan
Red Lentil Crepes with Charred Cabbage
Discuss this Recipe with Niki
4 Responses
Very very very delicious even if my flat breads were not as perfect as yours! I will do it again!Reply
So happy you liked.
Flatbreads improve with practice!Love, Niki xxx
Reply
Deeelicious, Niki! I loved the daal!! I love your curry and Indian recipes, please do keep them coming!Reply
I will!
Very happy you liked!
Much love, Niki xxxReply
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