Autumn-spiced lentil dhal with crispy onions and pickled coriander
- ⏱ 50 minutes
- Medium
- Serves 4
- 👥 2-cook recipe
Creamy autumn-spiced lentil dhal is served over toasted seeded sourdough with crispy onions and pickled coriander.
Adapted from Great British Chefs.
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1Make the dhal
2Heat dhal oil
3Plate and serve
1Make the dhal
2Heat dhal oil
3Plate and serve
Ingredients
- 4 seeded sourdough slices
- 1 small onion (thinly sliced)
- 1 bunch coriander (leaves picked and stems reserved)
- 1 tbsp lime juice
- 1 tbsp rice vinegar
- vegetable oil for frying, to taste
- 1 tbsp vegetable oil for dhal
- 1 onion (finely chopped)
- 2 garlic cloves (minced)
- 1 tbsp ginger (finely grated)
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp garam masala
- 1/2 tsp chilli flakes
- 200 g red lentils (rinsed)
- 400 ml vegetable stock
- 200 ml coconut milk
What you'll need
You'll share: Grater, Fine-mesh sieve, Bowl, Small saucepan, and Toaster.
Each of you needs your own: Cutting board, Chef's knife, and Mixing bowl.
The full plan
Split between two cooks — each step says who's on it.
1. Make the dhal COOK 2
- Finely chop the onion
- Mince the garlic cloves
- Finely grate the ginger
2. Heat dhal oil COOK 1
- In a saucepan, heat the vegetable oil or ghee
3. Pick coriander leaves COOK 1
- Pick the coriander leaves and reserve the stems
4. Rinse lentils COOK 1
- Rinse the red lentils
5. Soften onion COOK 1
- Add the onion and cook until soft and golden, about 10 minutes
- Stir in the garlic cloves, ginger, ground turmeric, ground cumin, garam masala and chilli flakes and cook for 1 minute until fragrant
6. Toast sourdough COOK 2
- Toast the seeded sourdough slices until crisp
7. Simmer dhal COOK 1
- Add the red lentils, vegetable stock and coconut milk
- Simmer for 20-25 minutes until the lentils are soft and creamy
- Season to taste
8. Pickle coriander COOK 1
- Finely chop the coriander stems and mix with the lime juice, rice vinegar and a pinch of salt, Leave to pickle while the dhal simmers
9. Fry crispy onion COOK 2
- In a small saucepan, heat up a few centimetres of vegetable oil and fry the sliced onion until deep golden brown and crisp
- Drain on paper towels
10. Plate and serve BOTH
- 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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