Cosy Red Lentil Dhal With Peanut and Coconut Milk

Matte Black Bowls
by Matte Black Bowls
4 People
35 min

I was almost excited for the evenings getting dark and the weather getting colder this year, because I had been missing the therapeutic activity of cooking big one pots meals on a Sunday evening that can last me through the week! One of those meals is a warm, comforting and spiced bowl of red lentil dhal. Dhal is just a good staple to have in the kitchen rotations - it is affordable, healthy, vegetarian, and tasty! I hope you enjoy this recipe, and it warms your autumnal evenings up a little too!

Serve this with nann to mop up all the sauce for a bit more of a filling meal.

Cosy Red Lentil Dhal With Peanut and Coconut Milk
Recipe details
  • 4  People
  • Prep time: 5 Minutes Cook time: 30 Minutes Total time: 35 min
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  • 1 TBSP neutral cooking oil 
  • 1 large onion, diced 
  • 4 garlic cloves, crushed or finely diced 
  • 1 TSP coriander 
  • 1 TSP Cumin 
  • 1/2 TSP cumin seeds 
  • 1/2 TSP coriander seeds 
  • 1 TSP turmeric 
  • 1 TSP Garam masala  
  • 1/2 TSP chilli powder 
  • 2 cups red lentils 
  • 1 1/2 Cups coconut milk 
  • 3 Cups Vegetable stock 
  • 1 TBSP peanut butter 
  • Salt, to taste 
  • Peanuts or crushed popadoms, to serve 

Rinse the lentils in a sieve under cold water. 
In a large heavy bottom pan, heat the oil and then add the onion. Fry for a couple minutes until translucent. Then add the garlic, mix together and  fry for another minute. Add all the ground spices and seeds to the pan, and fry until fragrant. Add a splash more oil if it seems dry. 
Next add the lentils, and stir to coat them with the onions and spices. Add the stock and coconut milk, stir and then leave to cook for 15 minutes or so until the lentils have absorbed the liquid and are soft. Add the peanut butter and stir again. Season to taste, and cook for a further 5 minutes until thick and creamy. 
Serve with crushed peanuts, and side of nan bread if you like.