Indian Lemon and Coconut Dahl Dip


  • 2 inch piece of fresh ginger
  • 1 onion
  • 2 garlic cloves
  • 2 red chilies
  • 2 tbs canola oil
  • 1 tsp cumin seeds
  • 2/3 cup red lentils
  • 1 cup water
  • 1 tbs hot curry paste
  • 1 cup coconut cream
  • juice of l lemon
  • handful of fresh cilantro
  • 1/4 cup sliced almonds
  • kosher salt and fresh cracked black pepper to taste
  • Peel the ginger and chop along with the garlic, onion and chilies.
  • Heat the canola oil in a large shallow pan. Add the ginger, onions, garlic and chilies and cumin seeds.
  • Cook over medium heat, stirring occasionally for about 5 minutes, until the onion is softened.
  • Stir in the lentils, water, and curry paste in a pan.
  • Bring to a boil, then reduce the heat to low. Cover and simmer gently, stirring occasionally, for 15-20 minutes, or until the lentils are tender but have not broken up.
  • Stir in 2 tbs of the coconut cream. Bring to a boil and cook, uncovered for 15-20 minutes, until the mixture is thick and pulpy.
  • Remove the pan from the heat, stir in the lemon juice and cilantro.
  • Season with salt and pepper.
  • Heat a large frying pan and dry fry the almonds for 1-2 minutes on each side until golden brown.
  • Stir about three quarters of the toasted almonds into the dhal and reserve the rest for garnish.
  • Transfer the dahl to a serving bowl and swirl in the remaining coconut cream.
  • Sprinkle the reserved almonds on top.
  • Serve with naan bread for dipping.

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