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Global Easy Main course

Masoor (Red Lentil) and Coconut Dhal

0
30Min
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
+

This dish has been optimized for 4 servings. Quantity and times may need to be varied. Here you can find more information about adjusted portion sizes: here

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
2  tablespoons
Maggi Coconut Milk Powder
0.5  teaspoon
Salt

Our best tips & tricks for customized portion size

If the quantities are increased, the cooking time may be extended, so look again. Use water & spices sparingly at first and add more later if needed.

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Instructions

30 Minutes
Step1
15 Min
Add 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 Min
Meanwhile 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 Min
When 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.
Masoor (Red Lentil) and Coconut Dhal

Step1 of 3

Add 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.

Masoor (Red Lentil) and Coconut Dhal

Step2 of 3

Meanwhile 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.

Masoor (Red Lentil) and Coconut Dhal

Step3 of 3

When 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.

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