Creamy Coconut Dal with Tarka and Mini Flatbreads
A creamy bowl of coconut dal – lightly spiced coconut lentils, topped with sticky spiced caramelised onions. Serve with fluffy flatbreads, gorgeous.
This is my go-to fail-safe creamy soul soothing coconut dal. There’s nothing quite like a lovely bowl of spiced lentils in times of need.
And this has everything – lightly spiced creamy coconutty lentils, topped with sticky spiced caramelised onions. Serve with little fluffy flatbreads, just gorgeous.
This one is adapted from a version in my first book ‘Rebel Recipes’ and has been many many times. But it’s the topping of the Tarka – spices and caramelised onions which elevates this dish from good to amazing! It adds another layer of flavour and texture, just stir it in at the end.
I hope you love this comforting bowl of goodness. Love, Niki xxx.
Ingredients
For the Tarka topping
- 3 tbsp olive oil
- 1 large red onion sliced into strips
- 4 cloves garlic sliced
- 1/2 tsp chilli flakes
- 1 tsp cumin seeds
- 2 tsp mustard seeds
- 10 curry leaves
- Pinch sea salt
For the dal
- 2 tbsp olive oil
- 1 tsp black mustard seeds
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp ground coriander
- 1 tsp chilli flakes
- 1 large onion–roughly chopped
- 1 knob ginger grated
- 4 cloves garlic sliced
- 15 cherry to tomatoes or 3 tomatoes chopped
- 300 g red lentils rinsed
- 1 can coconut milk
- Plus 850ml veg stock
Add at the end
- 1-2 tsp sea salt
- 1 tsp garam masala
For the flatbreads
- 200 g self raising flour
- 150 g plant based natural yogurt
- Big pinch sea salt
Instructions
- Add the oil to a small frying pan with the onion. Fry on a low heat for approx 5 minutes, then add in the garlic.
- Fry for a further 5 -7 minutes until soft and caramelised, then add in the spices. Fry a further 3 minutes.
- Turn off the heat and season with a pinch of sea salt.
- Add the oil to a large frying pan and heat to a medium heat. Add in the mustard seeds. When they pop, add in the cumin seeds, coriander, turmeric and chilli flakes.
- Stir for a few seconds, then add the onion. Fry for approx 8-10 minutes on a low to medium heat until soft and browning.
- Add in the garlic and ginger and stir for another few minutes, then the chopped tomatoes.
- Cook for a further 3-4 minutes, then add the lentils, water and coconut milk.
- Stir well, then turn down the heat and put the lid on the pan.
- Simmer for 25 minutes stirring occasionally. Add more water if needed.
- Season well with salt, pepper, garam masala.
For the flatbreads
- In a bowl, add the flour, yogurt and salt. Stir to combine until it comes together, then transfer to a floured board.
- Knead for a few minutes until you get a springy dough.
- Heat a large griddle pan or frying pan to medium.
- Divide the dough into 8, then roll out the first flatbread.
- Pop it on the griddle pan and allow to cook and char a little on that side, then flip to cook to on the other side.
- Repeat.
To serve
- Top the dal with Tarka and serve with flatbreads.
4 Responses
Very very very delicious even if my flat breads were not as perfect as yours! I will do it again!
So happy you liked.
Flatbreads improve with practice!
Love, Niki xxx
Deeelicious, Niki! I loved the daal!! I love your curry and Indian recipes, please do keep them coming!
I will!
Very happy you liked!
Much love, Niki xxx