Ingredients
13 total- 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
Method
5 stepsStep 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.