South Indian Coconut Dal with Roasted Vegetables
Red lentils cooked with turmeric and coconut milk, served with roasted aubergine and broccoli, cumin mustard seed tempering, curry leaves, and basmati rice.
- 200 g red lentils
- 200 ml coconut milk
- 300 g aubergine
- 250 g broccoli florets
- 180 g basmati rice
- 3 whole spring onions
- 25 g fresh ginger
- 4 whole garlic cloves
- 1 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 10 whole curry leaves
- 3 tbsp vegetable oil
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Add to a shopping listHow the shopping list works →- Step 1
Rinse basmati rice and cook in 360ml salted water for 12-15 minutes. Drain and keep warm.
- Step 2
Rinse red lentils and cook in 500ml water with turmeric for 15-20 minutes until soft and mushy.
- Step 3
Cut aubergine into chunks and toss with 1 tbsp oil. Roast at 200°C for 20 minutes with broccoli florets.
- Step 4
Mince ginger and garlic. Chop spring onions, keeping white and green parts separate.
- Step 5
Heat remaining oil in a large pan. Add cumin and mustard seeds, fry until they splutter.
- Step 6
Add curry leaves, ginger, garlic and white parts of spring onions. Fry for 1 minute.
- Step 7
Add cooked lentils and coconut milk. Simmer for 5 minutes, stirring occasionally.
- Step 8
Fold in roasted vegetables and cook for 3-4 minutes until heated through.
- Step 9
Season with salt and garnish with green spring onions.
- Step 10
Serve over basmati rice with extra curry leaves if available.
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