RECIPE & PAIRING: Creamy Coconut Green Lentil Dhal with Macon-Villages Chardonnay
By Linda's Healthy Life
A fragrant and creamy coconut green lentil dhal which can be served with rice, garlic and coriander naan and a spoonful of mango chutney
Ingredients (4-6 servings)
- 2 garlic cloves
- 1 white onion
- ¼ teaspoon coriander seeds
- ¼ teaspoon mustard seeds
- ½ teaspoon garam masala
- 1 tablespoon mild curry powder
- ½ teaspoon salt
- 300g green lentils
- 1x 400ml can coconut milk
- 1 tablespoon olive oil
- Handful of fresh coriander
- Mango chutney, rice and naan bread to serve
Recommended wine pairing:
Chardonnay - Macon-Villages
Rich and creamy with citrus, peach and pineapple flavours and a lovely light floral edge. The creaminess of this Chardonnay is a perfect match for the dhal, and the citrus acts as a refreshing palate cleanser, keeping it light and thirst quenching with delicious fruity flavours that sit perfectly alongside the coconut in this dish
Method:
- Finely chop the onion and mince the garlic cloves. Heat the olive oil in a saucepan over a medium heat and add the onion and garlic, cooking for 2-3 minutes to soften
- Add the coriander seeds, mustard seeds, garam masala, curry powder and salt, coating the onion and garlic well. Cook for 1-2 minutes until the spices are fragrant
- Stir in the lentils, followed by the coconut milk. Refill the can from the coconut milk with water and add it to the pan
- Cover and leave to simmer gently for 30-40 minutes until the lentils are tender and the consistency is thick and creamy
- Roughly chop the fresh coriander and sprinkle over the top of the dhal.
- Serve with a spoonful of mango chutney alongside rice and naan bread
Recipe note:
- Red or brown lentils can also be used
About Linda's Healthy Life
