Bean and lentil dal with coconut milk
A mild, creamy stew of red lentils and kidney beans with tomato, coconut milk, ginger and garam masala, much like an Indian dal. Served with rice, and even better the next day.
- 40 minTime
- 20 minHands-on
- 4Portions
- ≈ 25 krper portion
- 730kcal per portion
Ingredients for 4 portions
- 1Yellow onion
- 3 clovesGarlic
- 1 tbspGinger, grated
- 2 tbspRapeseed oil
- 2 tspGaram masala
- 1 tspCumin, ground
- 1 tspTurmeric
- 2 dlRed lentils
- 400 gCrushed tomatoes
- 4 dlCoconut milk
- ≈ 3 dlWater
- 1 cubeVegetable stock
- 250 gKidney beans, rinsed
- to tasteSalt
- to tasteBlack pepper
- 15 gCoriander, chopped (optional)
On the side
- 3 dlRice, basmati
Method
- Peel and chop the onion and garlic. Peel and grate the ginger.
- Fry the onion in the oil in a large saucepan over a medium heat until soft. Add the garlic, ginger, garam masala, cumin and turmeric and fry for another minute.
- Rinse the lentils. Stir them into the pan with the crushed tomatoes, coconut milk, water and crumbled stock cube and bring to the boil.
- Simmer with the lid on for about 20 minutes, until the lentils are soft and starting to break down. Stir now and then.
- Bring the rice to the boil with water and salt according to the packet instructions.
- Cook the rice under a lid over a low heat for about 18 minutes.
- Stir in the beans and let them heat through for a few minutes. Season with salt and pepper.
- Serve the stew with the rice, scattered with coriander.
The cost is estimated from Swedish grocery prices.
