I’m not sure if you are into pulses but I could have these everyday and be a super happy bunny.
Kids are the same, they absolutely love a good lentil dish or dhal any time especially served with rotti or rice of course. As part of our aim of reducing the meat, a vegetarian dish like this it’s absolutely welcome and truthfully, I do not miss the meat at all.
It’s delicious and I’ve added some of these beauties- the quail eggs for extra taste, texture and nutrition.
This can make a meal on itself, it’s made from pretty basic ingredients and it’s ready in under 30 minutes. Not to mention that it is quite beneficial for our health and lentils in general are a fabulous super ingredient, it has a low GI (glycemic index) it is high in protein, it’s plant based and it’s super nutritious. For me, lentils are always a winner.
A Few more tips …
- This dhal dish can be made both vegan or vegetarian depending on how you like it. It definitely makes a gluten free yummy dish.
- Do not skip the lemon as a squeeze of fresh lemon juice adds a lot and freshens this dish up beautifully.
- Lentils should not be pre-cooked, simply rince them before cooking, that’s all. They cook pretty fast as it is.
- Is it freezable? Oh yes, – just allow it to get completely cool and then freeze. Thaw it carefully, ideally by leaving it in the fridge over night and then reheat to the bubbling point.
- This dish can be frozen for a couple of weeks or more and it can become very handy to make and have some extra made for a quick meal.
extra ingredients that could be added …
• a handful or two of spinach
• red peppers • carrot
Quail eggs are obviously a little bit of a fancy add on in here but these can be replaced with regular eggs or even left out completely for a vegan version.
We just love the combination, it’s a great one indeed and if you love eggs as much as we do, hesitate no more.
Let’s get cooking and then tuck in. Enjoy!
Red lentil dhal with coconut milk and quail eggs
- chopping board
- 380 g red split lentils dry amount
- 300 ml water, vegetable stock or coconut milk or additional liquid to make it a soup
- 220 ml coconut milk (1/2 can)*
- 16 quail eggs boiled separately – optional
- 2 tbsp coconut oil
- 2 onions plus extra to caramelise if wished to do
- 1 green chilli optional
- 2 tbsp crème fraîche optional – leave out for a vegan option
- 3 garlic cloves (crushed and finely chopped)
- 1 pinch fennel seeds be generous
- 1 pinch cumin seeds a generous pinch
- 1/2 tsp mustard seeds plus extra for tempering *
- 10-15 curry leaves fresh
- 1 tsp turmeric powder or freshly grated*
- 1/2 tsp black pepper freshly ground *
- Fresh lemon wedges to serve
- Start by boiling the eggs – quail eggs boil in 1 or 2 minutes and the regular eggs boil in 4-8 minutes depending on whether you want them. I love them hard boiled for this recipe.
- Meanwhile in a pan on medium fire, add the coconut oil (you can leave 1 tbsp for frying some onion if you want to do that later separately to add at the end). Add the seeds, garlic and onions, turmeric and the curry leaves. Sweat these for a good 2 min stirring occasionally. Add a drizzle of coconut milk or water to avoid frying.
- Put the rinsed lentils and the coconut milk in season and simmer for about 20 min.
- You might need to add some more water in between (approx 300 ml or more to bring to the desired consistency. I like it more dense but add more liquid if you wish this to be more like a soup. Add the creme fraîche now if you choose to use. Add a generous amount of freshly ground pepper. Simmer for an extra 5 minutes.
- Serve garnished with the quail eggs, some chilli flakes some fresh herbs (coriander or parsley).
- Additionally, if desired, do the tempering by frying one onion in 1 to 3 tbsp coconut or regular oil until caramelised or nice and crispy. Towards the end add 10-15 curry leaves and the extra 1/2 tsp mustard seeds. Sizzle these for 30 seconds. Sprinkle this over the lentils and serve as desired but ideally with some nice homemade bread.