Buttery Yellow Dal with Warm Naan Dippers

By Sprig Originals ✓ · cooked up in Sprig

A soft, golden lentil dal that cooks itself while you get on with the evening. Sweet softened onion, a little cumin and turmeric and a swirl of coconut milk make it creamy and completely mild, with torn warm naan for dunking. Kids can eat it as a soup, spoon it over rice, or scoop it up with bread.

Ingredients

• 1 1/2 cups dried red lentils
• 1/2 teaspoon ground turmeric
• 1 teaspoon fine salt, plus more to taste
• 3 tablespoons unsalted butter
• 1 medium yellow onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 teaspoon ground cumin
• 2 tablespoons tomato paste
• 1/2 cup canned coconut milk

• 4 pieces naan bread

Instructions

1. Put the lentils in a sieve and rinse under cold water for about 30 seconds, until the water runs mostly clear. Tip them into a medium saucepan with 4 cups of water, the turmeric and 1 teaspoon salt.
2. Bring to a boil over high heat, then turn the heat to low, set the lid on ajar and simmer for 20-25 minutes, stirring every 5 minutes and skimming off any foam, until the lentils have collapsed into a soft, thick porridge. Add a splash of hot water if it gets too stiff.
3. While the lentils cook, melt the butter in a small frying pan over medium heat. Add the onion and a pinch of salt and cook for 8-10 minutes, stirring often, until soft, golden and sweet with no crunch left.
4. Stir the garlic and cumin into the onion and cook for 1 minute more, just until fragrant, then stir in the tomato paste and cook for another minute so it darkens slightly.
5. Scrape the whole buttery onion mixture into the cooked lentils, add the coconut milk, and stir well over low heat for 2-3 minutes until smooth and creamy. Taste and add salt a pinch at a time until it tastes rounded, not flat.
6. Warm the naan in a dry frying pan for about 30 seconds per side or in a 350F oven for 3 minutes, tear into strips, and serve alongside bowls of dal for dipping.

Chef's tips

Nutrition (per serving, estimated)

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