Neither traditional nor authentic, but a filling, easy to cook meal that can be made just with cupboard ingredients.
Preheat the oven to 180°C. Mix 1/4 cup red lentils, 1/4 cup green lentils, 1/2 cup water, 1/2 cup coconut milk, 1/2 tsp garam masala, 1 tablespoon curry paste, 1/2 tsp turmeric, 1/2 tsp cinnamon and a pinch of chilli flakes in an ovenproof dish. Bake for 35-40 minutes until lentils are soft, checking every 15 minutes and adding more liquid if necessary.
- Sliced onion or garlic added to the dhal will improve the flavour. They can be pre-fried but it’s not necessary
- Add any hard vegetables such as carrot, broccoli, cabbage etc can be sliced and stirred into the dhal. My personal favourite is Brussels sprouts
- To speed up cooking time, soak the lentils in hot water for a few hours first
- The dish can be made with any kind of lentil, although red lentils tend to cook more quickly than others
- The coconut milk can be substituted for any other non-dairy milk, or water (the dhal will be less creamy if just made with water)
- Can be doubled up and eaten for leftovers. Keeps for a few days in the back of the fridge.