SUMMER SALE | FREE SHIPPING | LIFETIME WARRANTY
  • dinner

Lime and Coconut Dhal (vg) with Pink Pickled Onions

by Bee Berrie

Lime and Coconut Dhal (vg) with Pink Pickled Onions
Time to complete
30 Minutes
Serving size
4 as a side, 2 as a main
Print

Ingredients

Preparation

Dhal (aka daal) is a quick, nutritious and tasty meal for a weeknight protein boost. This base recipe is easy to customise with the toppings that you like, and you can adjust the spice level by adding additional chilli on top or a swirl of coconut milk or cream as needed. To add some extra carbs, consider serving with basmati rice, or naan.

MAKE THE PICKLED ONIONS

  1. Place onion in a small bowl or a kilner jar, squeeze the lime juice over the top, mix in the salt and crush the onions a little to speed up the pickling process. Set aside.

MAKE THE DAHL

  1. Rinse the lentils in a sieve under plenty of cold water. Let drain..
  2. Temper the mustard seeds, cumin seeds, turmeric, curry leaves and chilli in 2 tablespoons of the oil over a medium heat in a HexClad 2 Litre Hybrid Pot until they are hot and smell delicious, about 2 minutes.  
  3. Add in the garlic and ginger and fry for another 2 to 3 minutes to combine, then add in the salt, tomatoes, onion and lime zest, (reserve the juice). Cook for a few minutes over a low-medium heat.
  4. Add in the rinsed lentils, coconut milk and ¾ of the water, stirring to combine, and cook at a simmer for 15 or so minutes, or until the lentils become tender. Add a splash or two of the reserved water towards the end of the cooking time, if the dhal starts to feel too thick, we’ve looking for a creamy spoonable texture here.
  5. Stir in the spring onion, garam masala, and lime juice.
  6. Serve in a bowl with a sprinkle of toasted nuts, a dash of coconut yoghurt and a little pile of pink pickled onions.