Here at the MoaAlm Mountain Retreat all the cakes and afternoon treats get all the glory on our website so finally we are adding a new savoury winning recipe for our vegan Coconut Turmeric Dhal. Quick and very easy to make the taste will impress even the fussiest diners.
Dal or dhal, just like posole (or pozole) is both an ingredient and a dish: it refers to a type of dried split pea or lentil and the deeply spiced stew made from simmering the split peas until nicely broken down.
What dhal you use varies depending on what region of India you visit: pigeon peas (Toor dal) and mung beans (Mung dal) are common in the south; yellow split peas (Chana dal) are used in the north. The different types are easy enough to distinguish by colour—think of the warm, earthy side of the rainbow, with golden yellows, pale oranges, dusty browns, and grassy greens.
Although dhal is a typically known Indian dish, here at the MoaAlm Mountain Retreat we like to experiment with our favourite South East Asian flavours such as fresh lemongrass and lots of lime juice.
The main ingredient of this dish is red split lentils which are nutritious and full of proteins which many people worry about so often.
Do you know that the amount of protein found in lentils is up to 35%, which is comparable to red meat, poultry, fish, and dairy products?
Lentils are edible pulses or seeds that belong to the legume family and with a high protein content are considered an inexpensive source of protein. They are a rich source of essential amino acids like isoleucine and lysine. They are also a good source of micronutrients such as vitamins and minerals. Lentils are an amazingly healthy food which surprisingly many people don’t take advantage of.
Packed with protein, fiber, iron, folate, and other important nutrients, lentils are the storehouse of nutrition offering you numerous health promoting benefits and also longevity.
So what are you waiting for? Try our simple and delicious Coconut Turmeric Dhal. We promise, you’ll love it! 😊
For 2 portions you will need:
• Splash of coconut or rapeseed oil
• 1 red onion
• 4 cloves garlic
• 1 tsp of curry powder
• 1 fresh chilli
• 1 lemongrass stick
• 150 g red lentils
• half tsp turmeric powder
• 1 can of coconut milk
• 1 cinnamon stick
• 2 tsp of salt
• Juice from one lime
• 5 curry leaves
• 400ml water
Heat the onion, curry leaves, curry powder, garlic, chilli, lemongrass and cinnamon stick in the pan with coconut or rapeseed oil for a few minutes until the onion gets soft and golden. Make sure you keep on stirring not to burn the spices.
Then add in the lentils and turmeric, finally adding the coconut milk and 400ml water. Bring the mixture to the boil and simmer for around 20-25 minutes. Add more water if it's too thick, then season with salt and lime juice.
We like adding fresh tomato coconut sambal on top or just top up with fresh coriander on top and the lime wedge.
Let us know your favourite Dhal recipe?