Make this comforting coconut and peanut mung dal

From Town & Country

We are in undoubtedly what is a strange and unsettling time. Most of us are spending more time at home, and probably in our kitchens too. I’ve always found cooking incredibly grounding and am making a lot of warming bowls of soups, stews and dals.

This coconut, caraway and peanut mung dal provides the utmost comfort and takes just half an hour to prepare. If you can’t find caraway seeds, feel free to substitute with fennel seeds, coriander seeds or more cumin seeds.

Coconut, caraway and peanut mung dal

Serves 4 (freezes well)

Ingredients

• 1 tbsp caraway seeds

• 1 tsp cumin seeds

• 1 tsp dried chilli flakes

• 3 tbsp olive oil

• 1 white onion, finely chopped

• 2 garlic cloves, finely chopped

• Thumb-size piece of ginger, peeled** and grated

• 1 tsp garam masala
  

• 1 tsp turmeric

• 250g mung dal (split yellow lentils), rinsed and drained*

• 1 tbsp peanut butter

• 1 can coconut milk

• Juice of half lime

• 50g toasted peanuts

Optional extras

• Yoghurt

• Fresh mint

*The easiest way to rinse lentils is to place them in a large bowl filled with water. Swoosh them around, then allow them to settle and gently tip the water out. Repeat three times.

**The simplest way to peel ginger is by using a teaspoon.

Method

Bring a large, dry frying pan to a medium heat and toast your caraway seeds, cumin seeds and chilli flakes for about five minutes, tossing gently until they begin to smell fragrant and pop. Transfer to a plate and set aside.

Heat three tablespoons of olive oil in a large, heavy-based saucepan and gently cook the chopped onion until it is soft and beginning to go translucent (about five minutes).

Add the finely chopped garlic and grated ginger. Cook for one minute. Then add just half of your toasted spices along with the garam masala and turmeric. Cook for a further minute.

Add the rinsed lentils, peanut butter and coconut milk. Then fill the empty can with water and add this too. Stir to combine and bring to the boil, then reduce to a simmer and cook for 15 minutes, stirring every so often. The dal should be cooked through and softened but still retain a little bite.

Squeeze in the juice of half a lime and season to taste.

To serve, spoon into bowls, top with a spoonful of yoghurt, the roasted peanuts and the rest of the toasted spices. Serve with wedges of fresh lime and torn mint, if you like.