Coconut dal with onion chutney

It’s been a while since I’ve posted – working a compressed shift will do that to you….

So, last week I was hungry, I was tired, and I didn’t want to have to think while I was cooking.  This is a lovely mixture – a bit like a savoury rice pudding with a crunchy, sweet and spicy onion chutney for contrast.

coconut dal and onion chutney on a glass plate

Onion chutney

Ingredients

  • 1 medium onion, finely chopped.
  • 1 tsp chilli powder
  • 1 tsp cumin
  • 1 tbsp tomato puree
  • 3 tbsp tomato ketchup
  • salt to taste

Method

  • Mix everything together in a glass bowl (plastic will stain).
  • Place in the fridge and leave until the dal is cooked.

Coconut Dal

Ingredients

  • 100g red lentils
  • 25g dried coconut milk powder
  • 1/4 tsp turmeric
  • pinch cinnamon
  • 1/2 tsp salt
  • 100g rice
  • 250 – 400 ml water (keep some hot in the kettle as you’ll need to add as you go along)
  • garam masala

Method

  1. Mix everything except the garam masala together in a large pan.
  2. Add 250 ml water and bring to the boil.
  3. Reduce the heat to a simmer and cook for 15 minutes, stirring regularly.
  4. If the dal begins to thicken and catch, add 50 – 100 ml more hot water and continue to stir. You are aiming for a thick, rice-pudding consistency.
  5. Just before you are ready to serve the dal, add 1/4 tsp garam masala (or to taste) and stir through thoroughly.
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