Isle of Wight Tomato Passata and Coconut Dhal

This dhal will have leave you feeling warm & tingly. A taste sensation!

40 Minutes Serves 4
  • 300g red lentils

  • Pinch of salt

  • 400ml tin coconut milk

  • 500g tomato passata

  • 1 tbsp rapeseed oil

  • ½ tsp ground cumin

  • ½ tsp ground coriander

  • 1 tsp mustard seeds

  • ½ red chilli, deseeded and finely chopped

  • 8 curry leaves (see tip)

  • 1 clove garlic, crushed

  • I large or two small banana shallots


Put the lentils in a pan with a pinch of salt, the coconut milk and 500ml cold water. Bring to a gentle simmer and cook for 30 minutes, stirring frequently, after 10 minutes add the passata. It should be thick and creamy once the cooking time is up.

Meanwhile heat the oil in a small frying pan over a medium-low heat. Add the spices and curry leaves, and cook gently. Add the garlic and shallots and cook for five minutes or so until gently caramelised.

Remove from the heat and stir half into the lentils, add a little more salt if needed. Transfer the dhal into bowls, top with the reserved spices and serve.