Red Lentil and Coconut Dahl


    Olive oil, extra virgin

    30 ml

    Garlic, fresh, peeled, roughly chopped

    20 g

    Cumin, dried

    12 g

    Garam Masala

    16 g

    Red Lentils, cooked, cooled

    800 g

    Tomatoes, crushed

    300 g

    Maggi Chilli Sauce

    60 ml

    Coconut Milk, low fat

    600 g

    Salt, fine

    2 g


    1. In a heavy bottomed pot, heat the olive oil over a medium heat.
    2. Add the garlic and fry for 2-3 minutes.
    3. Add the cumin and garam masala and fry until fragrant.
    4. Add the lentils and fry for 3-4 minutes.
    5. Add the crushed tomatoes, chilli sauce and coconut milk and bring to a slow simmer.
    6. Simmer uncovered for 15-20 minutes until the mixture is thick and creamy. Season well and serve.

    To be served as a main course this recipe can be doubled to yield a sufficient serving