Red lentil dal
- Published: 9 Mar 23
- Updated: 18 Mar 24
‘Passive’ cooking is a method that makes the most of residual heat, cooking dishes with an initial blast of heat and then finishing them off with the residual temperature as it eventually cools to eating temperature. This dal, enriched with coconut and tomatoes, is thick and immensely satisfying – and a great introduction to the energy-saving technique.
You might also like our coconut dhal with chapatis.
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Serves 4 as a main, 6 as a side -
Hands-on time 15 min. Simmering time 10 min, plus standing
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Recipe from April 2023 Issue
Nutrition
Nutrition: per serving
- Calories
- 384kcals
- Fat
- 19.8g (10.4g saturated)
- Protein
- 14.4g
- Carbohydrates
- 34.5g (6.4g sugars)
- Fibre
- 4.9g
- Salt
- 0.4g
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