Coconut Dahl with Crispy Onions

Ingredients

• 300 g red lentils, rinsed
• 4 garlic cloves, minced
• 1 extra onion, finely diced
• 25 g fresh ginger, grated
• 1 green chilli, finely sliced
• 1 tsp ground turmeric
• 2 tsp ground cumin
• 1 tsp garam masala
• 1 x 400ml tin full-fat coconut milk
• 600 ml vegetable stock
• salt
• 1 lemon, juiced
• 1 large onion, thinly sliced
• 3 tbsp vegetable oil
• 15g fresh coriander, to serve
• naan or roti, to serve

Method

1. Heat 1 tablespoon of oil in a large saucepan over medium heat. Add the finely diced onion with a pinch of salt and cook for 8 minutes until golden. Stir in the grated carrot and cook for another 2 minutes until softened. Add the garlic, ginger, green chilli, turmeric, cumin, and garam masala. Stir and cook for 2 minutes until the spices are fragrant.
2. Add the rinsed red lentils and split peas and stir to coat in the spiced base. Pour in the coconut milk and vegetable stock. Bring to a boil, then reduce the heat and simmer uncovered for 30–35 minutes, stirring every 8 minutes, until everything has collapsed into a thick, creamy dahl.
3. Meanwhile, heat the remaining 2 tablespoons of oil in a small frying pan over medium-high heat. Add the thinly sliced onion and a pinch of salt. Fry for 12–15 minutes, stirring regularly, until the rings are deeply golden and crisp at the edges.
4. Squeeze the lemon juice into the dahl and stir through. Taste and season well with salt. If it's very thick, loosen with a splash of water until you have a soft, spoonable consistency.
5. Ladle into bowls. Top with the crispy onions and a generous scatter of coriander leaves. Serve with warm naan or roti.