Main dish

Tomato, Coconut and Lime Dal recipe

Name: Tomato, Coconut and Lime Dal
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 4
Ingredients: 2 tbsp vegetable oil; 2-3 banana shallots (or 1 onion); 2 tsp cumin seeds; 2 tsp black mustard seeds; 2-3 garlic cloves, sliced; 2½cm chunk of ginger, peeled and chopped; 2 tsp ground turmeric; 1 tsp chilli powder (I use deggi mirch - reduce if using regular); 1 tsp garam masala; 1 tin of coconut milk (400ml. Or 100g creamed coconut block, see notes); 400ml water (800ml if using creamed coconut); 1 tin of plum tomatoes (400g); 4 fresh, ripe tomatoes, quartered; 250g dried split red lentils; salt and black pepper (I use kosher salt); juice from ½-1 lime; small handful of fresh coriander, chopped

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A warming dal made with tinned and fresh tomatoes. Use tinned coconut milk, or my new favourite discovery, creamed coconut blocks.

Prep15m
Cook45m
Total1h

daal indian vegan

When our website was redesigned, we hid all the recipes with super old photos. I didn’t think anyone would miss this one but I was wrong. Huge thanks to Maria for getting in touch and reminding me about this forgotten dal. What a treat.

A tomato-based dal is a lovely thing. Meera Sodha uses a tin of plum tomatoes in her Daily Dal, which is a great endorsement. It adds a warm hue and slight tang. Lime (instead of lemon) is less common but it balances the sweetness from the coconut milk and shallots.

I wish I could credit this recipe but the book it came from has long gone. It was the kind of book you’d find in a charity shop — an unassuming compilation of vegetarian recipes.

Anyway, if you’re looking for a new dal, try this. It’s easy, warm and cosy. I raised my eyebrows at the inclusion of both tinned and fresh tomatoes but they provide different textures. Texture is subjective, though, so if the thought of tomato chunks and skin horrifies you then leave out the fresh tomatoes (boo).

Notes

Store for up to 3 days in the fridge. Can also be frozen.

If you cook Indian food regularly I’d recommend making Dishoom’s Garam Masala. It’s a game changer.

A happy new discovery

Creamed coconut blocks can be used instead of coconut milk. One 200g block makes the equivalent of 2 x 400ml tins. So, for one tin, mix 100g of creamed coconut with 400ml of boiled water. The block can be halved, quartered, etc, and stored in the fridge for weeks.

Coconut blocks are emulsifier-free. I don’t mind emulsifiers — they make coconut milk super smooth — but it’s nice to have choices. You could probably achieve a similar texture by soaking the block in water then blending it. I’m lazy and chuck the block straight into the saucepan.

One thing though; if you don’t use the entire block, cut it into smaller pieces before storing it in the fridge. Once it chills, it hardens to the consistency of granite and is really difficult to break up.

Recipe

Tomato, Coconut and Lime Dal

Prep15m
Cook45m
Total1h

Serves: 4

Ingredients

2 tbsp vegetable oil
2-3 banana shallots (or 1 onion)
2 tsp cumin seeds
2 tsp black mustard seeds
2-3 garlic cloves, sliced
2½cm chunk of ginger, peeled and chopped
2 tsp ground turmeric
1 tsp chilli powder (I use deggi mirch - reduce if using regular)
1 tsp garam masala
1 tin of coconut milk (400ml. Or 100g creamed coconut block, see notes)
400ml water (800ml if using creamed coconut)
1 tin of plum tomatoes (400g)
4 fresh, ripe tomatoes, quartered
250g dried split red lentils
salt and black pepper (I use kosher salt)
juice from ½-1 lime
small handful of fresh coriander, chopped

Method

Add 2 tablespoons of vegetable oil to a large saucepan and place over a medium heat. Add 2-3 sliced banana shallots (or 1 onion) and fry for 5-10 minutes.
While the shallots cook, use a pestle and mortar to bash 2 teaspoons of cumin seeds. Add 2 teaspoons of black mustard seeds to the crushed cumin seeds and set to one side.
Add 2-3 sliced cloves of garlic and a 2½ cm peeled and chopped chunk of ginger to the saucepan. Fry for a few minutes then add the cumin and mustard seeds. Once the seeds start to pop, add 2 teaspoons of ground turmeric, 1 teaspoon of chilli powder and 1 teaspoon of garam masala.
As soon as the spices begin to catch on the pan, add 1 tin of coconut milk (400ml), 400ml of water (swill out the coconut milk tin) and 1 tin of plum tomatoes (400g). Crush the tomatoes with a wooden spoon then add 4 quartered fresh tomatoes and 250g of split dried red lentils.
Season with salt and black pepper. I use kosher salt and start with 1 teaspoon (reduce if using table salt). Bring to a boil then turn down the heat and simmer for 25 minutes, stirring occasionally to prevent the lentils from catching.
Squeeze in the juice from 1/2 a lime then taste to check acidity and seasoning. Add more lime juice if needed. I always add more salt. Divide between bowls and finish with a small handful of chopped coriander. Ideally, serve with naan bread, chapatis or parathas.