Coconut Dhal with Raita and Flatbreads

This creamy, satisfying and nourishing dish is great served alone for a light meal or with flatbreads or rice for a more substantial meal.  It tastes great alongside some steamed or stir fried green vegetables, or try stirring through a handful or two of spinach at the end.

Difficulty:👍👍

Cost: ££

Serves 4 people


1 tbsp veg or olive oil
1 onion
3 cloves garlic
½ tbsp turmeric
½ tbsp garam masala
1 tsp each ground cumin and ground coriander OR 2 tsp curry powder
350g red lentils, rinsed
1000ml veg stock
1/3 pack coconut cream block
Salt and pepper
Lemon

For the raita
1 cucumber
250g yoghurt
1 or 2 tbsp chopped coriander or mint
Pinch ground cumin
Salt and pepper

For the flatbreads
200g strong white bread flour
½ tsp salt
½ tsp veg or olive oil
120ml cold water

  1. Finely dice the onion.
    Heat the oil over a medium heat in a medium pan, tip in the onions and cook for around 10 minutes or until softened but not brown
  2. Whilst the onions cook – finely chop the garlic
    Once the onions are soft, add the garlic and spices to the pan and cook for about 2 minutes. Keep stirring to avoid burning the spices
  3. Add the rinsed and drained lentils to the pan and stir well to coat in the spices
    Add the hot stock to the pan and stir well.
  4. Bring to the boil and then reduce the heat and simmer with the lid off for approximately 15 minutes or until the lentils are soft. If the dal is a little thick for your liking, add some more boiling water
  5. Grate the coconut block and add to the pan, stirring well to dissolve
  6. Add the juice of the lemon and taste for salt and pepper

    For the raita

  7. While the lentils cook, prepare the raita and flatbreads. Slice the cucumber in half and scrape out the seeds (these can be reserved for smoothies, juices or added to vegetable soups). Grate the cucumber and set aside
  8. Place the yoghurt in a medium bowl and add the grated cucumber, chopped herbs and pinch of cumin. Taste for salt and pepper and serve with the dal.

    For the flatbreads

  9. Place all the flatbread ingredients together in a medium bowl. Using a fork or butter knife, mix until it resembles a dough. Turn the dough out onto the work surface and knead for about a minute, or until smooth and well combined.
  10. Leave to rest for 5-10 minutes then divide the dough into 6 balls.
  11. Get a medium to large frying pan and place over a high heat.
  12. Using a little flour if needed, form the dough ball into a round shape, and then use a rolling pin to roll it out very thin. They need to be no more than about 2mm thin. Take your time with the first one to figure out the best technique – the rest will be easier!
  13. Place the flatbread into the pan (dry, no oil) and cook until brown and starting to char in places. Flip over and cook on the other side until it looks the same. This may only take a couple of minutes. Serve right away.

Method

  1. Finely dice the onion.
    Heat the oil over a medium heat in a medium pan, tip in the onions and cook for around 10 minutes or until softened but not brown
  2. Whilst the onions cook – finely chop the garlic
    Once the onions are soft, add the garlic and spices to the pan and cook for about 2 minutes. Keep stirring to avoid burning the spices
  3. Add the rinsed and drained lentils to the pan and stir well to coat in the spices
    Add the hot stock to the pan and stir well.
  4. Bring to the boil and then reduce the heat and simmer with the lid off for approximately 15 minutes or until the lentils are soft. If the dal is a little thick for your liking, add some more boiling water
  5. Grate the coconut block and add to the pan, stirring well to dissolve
  6. Add the juice of the lemon and taste for salt and pepper

    For the raita

  7. While the lentils cook, prepare the raita and flatbreads. Slice the cucumber in half and scrape out the seeds (these can be reserved for smoothies, juices or added to vegetable soups). Grate the cucumber and set aside
  8. Place the yoghurt in a medium bowl and add the grated cucumber, chopped herbs and pinch of cumin. Taste for salt and pepper and serve with the dal.

    For the flatbreads

  9. Place all the flatbread ingredients together in a medium bowl. Using a fork or butter knife, mix until it resembles a dough. Turn the dough out onto the work surface and knead for about a minute, or until smooth and well combined.
  10. Leave to rest for 5-10 minutes then divide the dough into 6 balls.
  11. Get a medium to large frying pan and place over a high heat.
  12. Using a little flour if needed, form the dough ball into a round shape, and then use a rolling pin to roll it out very thin. They need to be no more than about 2mm thin. Take your time with the first one to figure out the best technique – the rest will be easier!
  13. Place the flatbread into the pan (dry, no oil) and cook until brown and starting to char in places. Flip over and cook on the other side until it looks the same. This may only take a couple of minutes. Serve right away.

Ingredients

1 tbsp veg or olive oil
1 onion
3 cloves garlic
½ tbsp turmeric
½ tbsp garam masala
1 tsp each ground cumin and ground coriander OR 2 tsp curry powder
350g red lentils, rinsed
1000ml veg stock
1/3 pack coconut cream block
Salt and pepper
Lemon

For the raita
1 cucumber
250g yoghurt
1 or 2 tbsp chopped coriander or mint
Pinch ground cumin
Salt and pepper

For the flatbreads
200g strong white bread flour
½ tsp salt
½ tsp veg or olive oil
120ml cold water

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