You won't find a more comforting curry than Matt Wilkinson's red lentil dhal

Name: Spiced red lentil dhal
Yield: 6
Ingredients: 1 cup (220g) dried red lentils, rinsed, drained; 1 cinnamon quill; 2 tbs ghee or coconut oil; 2 garlic cloves, finely chopped; 3 eschalots, finely chopped; /4 tsp chilli powder, plus extra to serve; 1/4 tsp garam masala (Indian spice mix); 1/4 tsp ground turmeric; 1/3 cup (80ml) coconut cream, plus extra to serve; Coriander leaves, to serve; Roti, to serve

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by Matt Wilkinson

Chef and author

Jun 10, 2016

Try this spicy dahl served with oven-warmed roti and bring a light and healthy start to your busy week ahead.

1 cup (220g) dried red lentils, rinsed, drained
1 cinnamon quill
2 tbs ghee or coconut oil
2 garlic cloves, finely chopped
3 eschalots, finely chopped
/4 tsp chilli powder, plus extra to serve
1/4 tsp garam masala (Indian spice mix)
1/4 tsp ground turmeric
1/3 cup (80ml) coconut cream, plus extra to serve
Coriander leaves, to serve
Roti, to serve

Method

1.

Place the lentils, cinnamon and 3 cups (750ml) water in a large saucepan over medium heat.
2.

Bring to the boil, then reduce heat to low and simmer for 10 minutes or until lentils are soft and the consistency of porridge.
3.

Remove from heat and discard the cinnamon quill.
4.

Heat ghee in a frypan over medium-low heat. Add garlic and eschalot, and cook, stirring, for 5 minutes or until softened and fragrant.
5.

Add the spices and cook for 20 seconds or until fragrant. Add the spice mixture and coconut cream to the lentil mixture and stir to combine.