Do you sometimes feel like preparing something quick to serve with either bread or leftover rice? We all have those days that we just need a quick fix after a long day. Here's something to try out this weekend as we continue to keep warm during this long winter. Don't forget to take snaps and tag @NestleSA and @Fashioning_Modern_Africanism
RED LENTIL AND COCONUT DAHL
INGREDIENTS
• 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
METHOD
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.
Enjoy!