My Mum’s Coconut Dhal from The Settler's Cookbook by Yasmin Alibhai-Brown
Boil the dhals in salted water until cooked but not totally mushy – the water should stay to about 3 inches above the lentils. Add the coconut and simmer further for about five minutes (the block...
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Cooking tools:
- Stove
- Pot
- Saucepan
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
Ingredients
- Lots of chopped fresh coriander
- 4 hard-boiled eggs, halved
- ½ cup hulled moong dhal
- ½ packet coconut cream – the block variety
- 2 green chillies, slashed open
- 1 tin chopped tomatoes
- 1 tsp crushed garlic
- 1 tsp cumin seeds
- Salt and lime juice to taste
- ½ cup channa dhal
- ½ cup red masoor dhal
- 1 tsp turmeric
- 2 tbsp vegetable oil
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