Coconut Dal Side
Side Dish | with Spring Onion and Lime
Dal makes for a delicious addition to meals, particularly Indian inspired recipes. Creamy, comforting and lightly spiced, this side dish is simple to make and so tasty. We recommend serving with naans, rice or roti, though it's scrumptious on its own as well.
Ingredients
1 unit(s)
Echalion Shallot
1 unit(s)
Garlic Clove
15 grams
Ginger Puree
1 sachet(s)
North Indian Style Spice Mix
30 grams
Tomato Puree
10 grams
Vegetable Stock Paste
180 milliliter(s)
Coconut Milk
100 grams
Red Split Lentils
½ unit(s)
Lime
1 unit(s)
Spring Onion
Not included in your delivery
300 milliliter(s)
Water for the Dal
Nutrition Values
Utensils
Cooking Steps
a) Halve, peel and chop the shallot into small pieces.
b) Peel and grate the garlic (or use a garlic press).
c) Heat a drizzle of oil in a large saucepan on medium heat. Once hot, add the shallot and cook, stirring occasionally, until softened, 4-5 mins.
a) Add the ginger puree, North Indian style spice mix (use less if you'd prefer things milder), garlic and tomato puree to the pan. Stir together and cook until fragrant, 1-2 mins.
b) Stir in the vegetable stock paste, coconut milk and water for the dal (see pantry for amount), then bring to the boil.
c) Add the red lentils to your pan and season with salt and pepper. Bring to a simmer, cover with a lid and cook until the lentils are soft, 20-25 mins. Stir occasionally to make sure they aren't sticking to the bottom of the pan and add a splash of water if it gets too dry.
a) Meanwhile, zest and halve the lime. Trim and thinly slice the spring onion.
b) Once the dal is cooked, add a splash of water if it's a little dry. Taste and add salt and pepper if needed.
c) Squeeze in a little lime juice from half the lime, then taste and add more if needed. TIP: Keep the remaining lime for another recipe.
d) Add your dal to a serving bowl. Sprinkle over the spring onion and lime zest to finish.
Enjoy!
