Coconut Dal with Fried Shallots and Flatbread

Ingredients

• 200g red lentils, rinsed

• 3 tomatoes, finely chopped

• 1 lemongrass stalk, bashed

• 1 tsp ground turmeric

• ½ tsp ground cumin

• ½ tsp ground coriander

• 1 (400ml) tin coconut milk

• 2 tbsp vegetable oil

• 1 star anise

• 3 shallots, sliced into rings

• 1 tsp fine sea salt, plus a pinch

• 4 frozen parathas

• 1 handful coriander, torn

4 servings

Calories~725 kcal

Protein~19 g

Carbs~80 g

Fat~36 g

Fiber~11 g

Sugar~8 g

Total recipe

Calories~2,900 kcal

Protein~75 g

Carbs~320 g

Fat~145 g

Fiber~45 g

Sugar~30 g

Method

• Step 1

  In a saucepan, combine the lentils, tomatoes, lemongrass, turmeric, cumin, ground coriander, coconut milk and 400ml water. Bring to a boil, then cover and cook on low for 12-15 mins, until the lentils are soft.

• Step 2

  Heat the oil in a frying pan over medium heat. Add the star anise and shallots; spread out in a single layer. Sprinkle with a pinch of sea salt; sizzle for 2-3 mins, until golden.

• Step 3

  Set 1 tbsp of the shallots aside to garnish, then stir the rest into the dal with any oil and 1 tsp sea salt.

• Step 4

  Fry the parathas in the same pan for 2 mins each side or until golden.

• Step 5

  Remove the star anise and spoon the dal into bowls; top with the reserved fried shallots and some coriander. Serve with the parathas.