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Small Differences Pt 2

A warming recipe for coconut lentil dhal…

Continuing on in our three part series about small differences, we invite you to enjoy a warming and versatile Lentil Dhal that can be made ahead of time, and also has leftovers that can be rekindled with lots of different vegetables. The fact that it’s made with ingredients mostly from our dry goods dispensers (goodbye, unnecessary plastic) only adds to its credentials.

We certainly advise making the optional flatbreads, which are far easier than they sound. These feature our refillable Otties yoghurt, which is made at Ottinge Court – a wonderful family farm on the East Kent downs. Come prepared to our Faversham Food Hall with your jar or container of choice and our deli team will fill you only as much yoghurt as you need; once again without any plastic in sight.

 

Coconut Red Lentil Dhal

40 minutes to prepare
Serves 4, with leftovers
Print Recipe

Ingredients

  • For the Dhal
  • 1 tbsp coconut oil
  • 4 cloves of garlic, finely chopped
  • 1 whole loose green chilli, deseeded (unless you like it hot) and finely chopped
  • 1 inch loose ginger, finely chopped
  • 1 inch fresh, loose turmeric finely chopped - or 2 tsps dried
  • 2 tsps garam masala
  • 375g red lentils, from our dried goods dispensers
  • 1 can coconut milk
  • 800ml vegetable stock
  • Optional: b12 yeast flakes (these are excellent if you are doing Veganuary for the extra nutrition they offer)
  • Fresh, loose coriander
  • To Serve
  • 2 banana shallots, finely sliced lengthways
  • 1 tsp cumin seeds
  • 1 tsp mustard seeds
  • For the Flatbreads
  • 500g plain flour
  • 1 tsp sea salt
  • 1 tsp nigella seeds
  • 500ml natural yoghurt (from our Ottie’s dispenser on the cheese counter, or vegan alternative)

Instructions

  1. In a large, heavy-based pan, heat the coconut oil (vegetable oil, olive oil, ghee or butter are also fine) and cook the ginger, chilli, garlic and turmeric over a medium heat until softened and starting to turn golden (approx 6 minutes).
  2. Add garam masala and cook until fragrant.
  3. Add the lentils and stir to coat in oil before adding the coconut milk and the vegetable stock.
  4. Bring to the boil, lower to a simmer and cook for twenty five minutes until thick (remember to stir regularly to prevent it sticking to the pan).
  5. While the dhal is simmering, fry the banana shallots in oil until golden and crispy.
  6. Add the cumin seeds and mustard seeds and fry until the seeds start to pop. Remove the mixture from the pan, setting it aside and turn the heat right down on the stove.
  7. Now start on the flatbreads. In a mixing bowl, add flour, salt, nigella seeds and yoghurt.
  8. Stir until combined and then use your hands to quickly knead together in the bowl.
  9. Dust the counter with flour and turn out the dough, cutting it into six pieces.
  10. Turn the heat back up on the pan and roll the pieces of dough on the counter into rough circles about a cm thick.
  11. Add to a very hot pan and cook until lightly risen and browned on each side - approx. 3 minutes per side.
  12. To serve, taste and season your dhal to your liking (you can add more garam masala if you like, as well as the yeast flakes), adding freshly chopped coriander and the shallot mixture on top.
  13. Serve with the flatbreads, extra yoghurt and a chutney if you have one - mango is the natural choice, though you’ll find that many others will work just as well.
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