Dhal goes really well with vegetables and rice, but it has plenty of sauce for dipping naan as well. You could even top the bowls with some grilled chicken.
I absolutely love dhal and this is one of my go-to dishes when I am having a vegetarian day, and it’s sure to become one of your family favourites. The addition of coconut milk makes it deliciously creamy, but you could replace this with a tin of chopped tomatoes for a lower-calorie version, if you prefer.
Serves 4
- 380g dried red lentils
- 250ml cold water
- 400ml tin of reduced-fat coconut milk
- handful of cherry tomatoes, finely chopped
- 4 garlic cloves, crushed
- 1 onion, sliced
- 5cm fresh ginger, grated
- juice of 1 lemon
- 1 tsp ground turmeric
- 1 tsp chilli flakes
- 1 tsp ground cumin
- 1 tsp curry powder
- 1 tsp garam masala
- 1 bay leaf
- salt and pepper, to taste
- fresh coriander and chopped spring onions, to garnish
Method
Place all the ingredients in the slow cooker, stir and season to taste. Cook on low for 5–6 hours, then stir and garnish with fresh coriander and chopped spring onions.
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