Coconut lentil dal with crispy cockles

111 Matt Tebbutt recipe template

Preparation time
less than 30 mins

Cooking time
30 mins to 1 hour

Serves 2

By Matt Tebbutt
From Saturday Kitchen


For the coconut lentil dal

  • 2 tbsp olive oil
  • ½ onion, finely chopped
  • 1 garlic clove, finely chopped
  • 1 knob fresh root ginger, peeled and finely chopped
  • 2 celery sticks, chopped
  • 1 carrot, peeled and finely chopped
  • 1 tsp curry powder (or any other Indian spices such as cumin, ground coriander or chilli powder)
  • 1 tsp paprika
  • 3 tomatoes, roughly chopped
  • 150g/5oz green lentils from a tin, drained, divided
  • 100g/3½oz red lentils
  • 400ml/14fl oz coconut milk (or use ¼ block coconut cream, melted in 200ml/7fl oz boiling water)

For the garnish

  • 1 tbsp olive oil
  • pinch dried chilli flakes, to garnish
  • pinch coriander seeds, toasted and lightly crushed, to garnish (optional)
  • pinch cumin seeds, toasted and lightly crushed, to garnish (optional)
  • few coriander leaves, to garnish (optional)

For the crispy cockles (optional)

  • vegetable oil, for deep frying
  • 25g/1oz polenta
  • 100g/3½oz cockles, from a jar, drained
  • salt and freshly ground black pepper
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