Coconut Dhal & Pilau Rice

Method:

1 tbsp coconut oil/olive oil

1tsp mustard seeds

½ tsp cumin seeds

1 tsp ground turmeric

1 tsp ground coriander

1 small onion, peeled and diced

1 large dried red chilli

1 tomato, chopped

100 g/3 ½ oz dried red lentils

200 ml/ 7 fl oz coconut milk/soy single cream

125 ml/4 fl oz water

Large pinch of salt

For the pilau rice

2 tbsp olive oil

1 small onion, peeled and finely sliced

1 tsp cumin seeds

6 cardamom pods

1 cinnamon stick: 3 cloves

150 g/5 oz basmati rice

300 ml/ 10 fl oz water

For the topping

1 tbsp coriander leaves

Hot red chilli sauce (optional)

Method:

For the Dahl, heat the coconut oil and mustard seeds in a pan with the lid on, when the mustard seeds start to pop, add the spices and onion and cook over a medium heat for 5-10 minutes. Add the remaining ingredients. Bring to the boil, stirring frequently. Reduce the heat and simmer for 35 minutes, stirring occasionally

For the rice, heat the olive oil until it is very hot and fry the onion until brown and crispy. Remove the onion and set aside. Add the spices and fry over a medium heat for 1 minutes. Add the rice and fry for 2 minutes. Stirring. Add the water , bring to the boil, reduce the heat. Cover and simmer for 10 minutes until the rice is cooked.

Serve the Dahl on a bed of rice, topped with coriander and red chilli sauce.