Masoor (Red Lentil) and Coconut Dhal
30 Min
Easy
This classic vegetarian Yellow Curry is made with lentils and gets its deliciously creamy flavour from our classic Maggi Coconut Milk Powder that’s made with the best Sri Lankan coconuts! Give our easy recipe below a try, or save to your favourites for later.
Ingredients
4
ingredient_quantity
recipe ingredient
2
tablespoons
Maggi Coconut Milk Powder
250
g
red lentils, rinsed
2
tomatoes, quartered
1
small stick of cinnamon
1
teaspoon
Turmeric
1
tablespoon
Vegetable Oil
1
onion, finely sliced
1
garlic clove, finely chopped
1
teaspoon
Mustard Seed
1
dried red chilli
0.5
teaspoon
Salt
.
Nutrition Value
Carbohydrate
46.7 g
Energy
333 kcal
Fat
10.1 g
Fibre
8.6 g
Protein
16.4 g
of which: saturates
5.1 g
Sodium
307.7 mg
Information per serving
Instructions
30 Minutes
-
Step1
15 MinAdd the red lentils, quartered tomatoes, cinnamon and turmeric with 500ml water to a medium saucepan. Bring to the boil, cover and simmer over a low heat for 15 minutes. -
Step2
5 MinMeanwhile heat 1 tbsp oil in a frying pan over a high heat, add the onion, garlic, mustard seed, dried chilli and curry leaves and fry till the onion is golden brown. -
Step3
15 MinWhen the lentils are bright yellow, still holding shape but soup like in consistency, stir in the coconut milk to make it creamy. Turn off the heat and add the fried onion mixture and salt and stir through.
red lental dahl