Simple coconut dhal with crispy onions

It started snowing yesterday morning here in Tallinn & nearby. Most of the snow was gone by the evening, but then, late at night, there was thunderstorm, lightning and more snow!?!?! I never knew that snow and lightning can happen simultaneously - I've always associated the thunderstorms with summer - but here you go. In any case, it's a perfect weather for some warm spices and comforting food. Here's an Indian-inspired dish that's on your table within 30 minutes, and tastes really lovely. Don't skip the crispy onion and mustard seed topping - that what makes the dish so lovely. Adding coconut milk to a dhal is definitely rather unusual, but the result is delicious and creamy!

The dhal is vegan and gluten free.

Simple coconut dhal with crispy onions
(Kookospiima-dhal krõbe sibulakattega)
Serves 4
Adapted from BBC Olive, March 2005



250 g red lentils (masoor dhal), rinsed
400 ml coconut milk
1 onion, finely chopped
2 tomatoes, coarsely chopped
0.5 tsp dried red chilli flakes
1 tsp ground turmeric
300 ml water
salt
lemon juice

Crispy onion garnish:
4 Tbsp vegetable oil
2 large onions
2 tsp brown or black mustard seeds
handful of fresh coriander/cilantro, chopped

Place lentils, coconut milk, onion, tomatoes, chilli flakes and turmeric into a saucepan. Add water, bring to the boil. Reduce heat and simmer for about 20 minutes, until lentils are cooked. Taste for seasoning - you probably need to add some salt and lemon juice for it to be perfect.
Meanwhile, prepare the crispy onion topping. Peel the onions, halve and cut into thin slices. Heat the oil on a frying pan, add the onion and fry gently until golden and slightly crispy. Add the mustard seeds and coriander/cilantro and fry for another few minutes, until you've got a crispy and aromatic mixture.
Divide dhal into bowls, top with plenty of crispy onions and serve some flatbread on the side.