Coconut Milk Dhal with Naan

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Prawns are high protein as well as iodine and zinc and make for a mouth-watering filling especially when served with melted cheese.

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Ingredients

  • 4 Mission Plain Naan, toasted and cut into quarters
  • 3 tbsp of vegetable oil
  • 1 Large with onion, peeled and finely diced
  • 3 cloves of Garlic, peeled and finely diced
  • 2 Medium sized pieces of ginger, skin and grated
  • 1 Medium sized turmeric
  • 1 tsp Garam masala
  • 1 tsp Cumin powder
  • 1 tsp Coriander seed powder
  • ½ tsp of salt, for seasoning
  • 3 sprigs of fresh coriander, chopped finely for garnishing
  • 20 Curry leaves
  • 60g Dried prawns, blended till smooth
  • 150ml Fresh coconut milk
  • 250g Lentils
  • 1.2L Water

 

Instructions

  1. Wash tje lentils thoroughly.
  2. Place lentils in a large saucepan with 1.2 liters of cold water, bring to boil. Skim off any froth that surfaces and simmer for about one hour until they from a smooth texture.
  3. Remove pan from heat.
  4. In a frying pan over medium heat, add the vegetable oil, fry the onion until soft and when it starts to turn golden brown, add dried prawns, garlic, ginger, turmeric, garam masala, cumin powder, coriander powder, and curry leaves and continue to fry for about 3-4 mins.
  5. Add the spiced onion mix back into the dhal, mix well and season with some salt. Add the coconut milk and stir for another 15 minutes until smooth and creamy.
  6. Serve in a bowl garnished with chopped coriander and dip the toasted naan into the ghal.

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Coconut Milk Dhal with Naan

Prawns are high protein as well as iodine and zinc and make for a mouth-watering filling especially when served with melted cheese.

 Preparation Time: Total time: Serves 4 Ingredients: 4 Mission Plain Naan, toasted and cut into quarters 3 tbsp of vegetable oil 1 Large with onion, peeled and finely diced 3 cloves of Garlic, peeled and finely diced 2 Medium sized pieces of ginger, skin and grated 1 Medium sized turmeric 1 tsp Garam masala 1 tsp Cumin powder 1 tsp Coriander seed powder ½ tsp of salt, for seasoning 3 sprigs of fresh coriander, chopped finely for garnishing 20 Curry leaves 60g Dried prawns, blended till smooth 150ml Fresh coconut milk 250g Lentils 1.2L Water   Instructions:
  1. Wash tje lentils thoroughly.
  2. Place lentils in a large saucepan with 1.2 liters of cold water, bring to boil. Skim off any froth that surfaces and simmer for about one hour until they from a smooth texture.
  3. Remove pan from heat.
  4. In a frying pan over medium heat, add the vegetable oil, fry the onion until soft and when it starts to turn golden brown, add dried prawns, garlic, ginger, turmeric, garam masala, cumin powder, coriander powder, and curry leaves and continue to fry for about 3-4 mins.
  5. Add the spiced onion mix back into the dhal, mix well and season with some salt. Add the coconut milk and stir for another 15 minutes until smooth and creamy.
  6. Serve in a bowl garnished with chopped coriander and dip the toasted naan into the ghal.
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