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Red Lentil Dhal with Coconut Milk and Quail Eggs
Red Lentil Dhal with Coconut Milk and Quail Eggs
"This can make a meal on itself, it’s made from pretty basic ingredients and it’s ready in under 30 minutes. Not to mention that it is quite beneficial for our health and lentils in general are a fabulous super ingredient, it has a low GI (glycemic index) it is high in protein, it’s plant based and it’s super nutritious. For me, lentils are always a winner. This quick and easy red lentil dahl with coconut milk is packed with flavour, and the addition of quail eggs makes it even more delicios. Super simple to prepare, the perfect gluten-free, vegan or vegetarian dish or side."
NotesI did mention that this recipe serves six and it does indeed if served as a side dish but increase the quantities to approx 500g lentils if you intend to make it as a main dish.
Having said this, this dhal can be served later or the next day reheated or even cold so if you have any leftover it’s great the next day!
My favourite way to make this is to grind 4-5 pepper corns with one roughly chopped onion and the garlic into a mortar with a nice heavy pestle. The taste this adds to the dish is surreal.
Also, to add to this, I sometimes caramelise some onion and add at the very end. This should not be given a miss. Here is an idea of what it looks like.
As far as the taste is concerned… plain delicious
Delicious.
Serves4 People
Preparation Time5 min
Cooking Time30 min
Ingredients
- 380 g red split lentils dry amount
- 220 ml coconut milk (1/2 can)*
- 16 quail eggs boiled separately – optional
- 2 tbsp coconut oil
- 2 onions plus extra to caramelise if wished to do
- 1 green chilli optional
- 2 tbsp crème fraîche optional – leave out for a vegan option
- 3 garlic cloves (crushed and finely chopped)
- 1 pinch fennel seeds be generous
- 1 pinch cumin seeds a generous pinch
Instruction
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Start by boiling the eggs – quail eggs boil in 1 or 2 minutes and the regular eggs boil in 4-8 minutes depending on whether you want them. I love them hard boiled for this recipe.
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Meanwhile in a pan on medium fire, add the coconut oil (you can leave 1 tbsp for frying some onion if you want to do that later separately to add at the end). Add the seeds, garlic and onions, turmeric and the curry leaves. Sweat these for a good 2 min stirring occasionally. Add a drizzle of coconut milk or water to avoid frying.
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Put the rinsed lentils and the coconut milk in season and simmer for about 20 min.
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You might need to add some more water in between ( approx 100-150mto bring to the desired consistency. Add the creme fraîche now if you choose to use. Add a generous amount of freshly ground pepper.
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Serve garnished with the quail eggs, some chilli flakes some fresh herbs (coriander or parsley).
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Additionally, if desired, do the tempering by frying one onion in 1 to 3 tbsp coconut or regular oil until caramelised or nice and crispy. Towards the end add 10-15 curry leaves and the extra 1/2 tsp mustard seeds. Sizzle these for 30 seconds. Sprinkle this over the lentils and serve as desired.
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