Autumn-spiced lentil dhal with crispy onions and pickled coriander
While, yes, dhal would generally be served with roti or rice, it works really well with slices of crisp Hovis Seeded Sourdough, perfect for soaking up the thick sauce. Rich with coconut milk and lightly spiced, we’re sure you’ll be wiping the plate to get every last drop.
Ingredients
Metric
Imperial
- 4 slices of Hovis Seeded Sourdough
- 1 small onion, thinly sliced
- 1 bunch of coriander, leaves picked and stems reserved
- 1 tbsp of lime juice, plus extra wedges and a little more juice to finish
- 1 tbsp of rice vinegar
- vegetable oil, for frying
Dhal
- 1 tbsp of vegetable oil, or ghee
- 1 onion, finely chopped
- 2 garlic cloves, minced
- 1 tbsp of finely grated ginger
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp chilli flakes
- 200g of red lentils, rinsed
- 400ml of vegetable stock
- 200ml of coconut milk
Method
Heat the oil or ghee in a saucepan. Add the onion and cook until soft and golden, about 10 minutes
- 1 tbsp of vegetable oil, or ghee
- 1 onion, finely chopped
Stir in the garlic, ginger and spices and cook for 1 minute until fragrant
- 1 tbsp of finely grated ginger
- 2 garlic cloves, minced
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp chilli flakes
Add the lentils, stock and coconut milk. Simmer for 20-25 minutes until the lentils are soft and creamy. Season to taste
- 200g of red lentils, rinsed
- 400ml of vegetable stock
- 200ml of coconut milk
Meanwhile, make the toppings. Finely chop the coriander stems and mix with lime juice, vinegar and a pinch of salt. Leave to pickle while the dhal simmers
- 1 bunch of coriander, leaves picked and stems reserved
- 1 tbsp of lime juice, plus extra wedges and a little more juice to finish
- 1 tbsp of rice vinegar
Heat up a few centimetres of oil in a small saucepan, and fry the sliced onion until deep golden brown and crisp. Drain on paper towels
- 1 small onion, thinly sliced
- vegetable oil, for frying
Toast the seeded sourdough slices until crisp
- 4 slices of Hovis Seeded Sourdough
Spoon the warm dhal over each slice. Top with crispy onions, pickled coriander stems and fresh coriander leaves. Add a final squeeze of lime and serve immediately
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