Warm spices, creamy coconut milk, fresh tomatoes and turai combine to make this classic, that's ready to go in minutes. Serve with paratha and thick curd. Delicious!
The dal can be made up to 24 hours beforehand, stored in the fridge, or frozen for up to three months. Thaw if frozen, reheat with an extra 2 tbsp vegetable stock or water, and simmer for 1-2 minutes.
Lentil bolognese: Pour 500ml boiling vegetable stock, made with stock cubes, over 225g split red lentils and leave to soak. Heat 2 tbsp olive oil in a large pan and gently cook 1 large chopped onion for 5 minutes or until almost tender. Stir in 2 crushed garlic cloves and a pinch of ground cinnamon and cook for a few seconds. Add the lentils and stock to the pan with a 400g chopped tomatoes with basil. Stir, then half-cover the pan with a lid and cook for 15 minutes or until the lentils are tender. Season to taste and serve on top of pasta.
I literally make this all the time, delicious! - 06 Dec 2010 (Review from Allrecipes UK | Ireland)
Absolutely delicious! I used coconut oil for the frying, and curry powder instead of cumin (I had run out). We had it with plain yoghurt on top. - 13 Nov 2014 (Review from Allrecipes UK | Ireland)
Super easy and super delicious - 30 Jul 2013 (Review from Allrecipes UK | Ireland)