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Spiced Coconut Dhal

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175g red lentils

400 ml chicken or vegetable stock

a little oil for frying

1 large onion, chopped

2 cloves of garlic, chopped

1 small piece (thumb size) of ginger, grated.

2 tsp curry powder

200ml coconut milk

A handful of fresh chopped coriander


Put the lentils and stock in a pan and bring to the boil. Simmer until all the stock is soaked up.

In another pan, fry the onions, garlic and ginger. Add the curry powder.

Mix most of the onions with the lentils (save a little to garnish), and add the coconut milk. Simmer for 2 minutes, stirring, then serve with the reserved onions and chopped coriander.


nb this is a very runny dhal, so best served in a bowl rahter than onto a plate. Delicious with naan bread to mop it all up....

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