Page title and description

Vegetarian mains
Rooty coconut dal with sticky rice
Ingredients
- 300g mixed root veg (peeled and diced weight)
- coconut oil for frying
- 100g jasmine rice
- 1 onion, finely sliced
- 2 garlic cloves, finely chopped
- 4cm fresh ginger, peeled and grated
- ¼ tsp turmeric
- 1 crumbled dried chilli, or a good pinch or two of chilli flakes
- 1 tsp black mustard seeds
- 1 tsp cumin seeds, toasted and ground
- 1 tsp coriander seeds, toasted and ground
- 100g yellow mung dal lentils or red lentils, rinsed
- 1x 400ml tin coconut milk
- handful coriander leaves (optional)
- 1 lime or lemon
- toasted coconut chips or desiccated coconut to garnish

Method
Prep time:
15 min
PT15M
Cooking time:
35 min
PT35M
-
Step 1
Preheat oven to 200°C/Gas 5. -
Step 2
Put the veg in a baking dish with 1 tablespoon of coconut oil. -
Step 3
Pop in the oven for 5 minutes, then remove and toss the veg in the melted oil. -
Step 4
Roast for about 20-25 minutes, until tender and starting to colour. -
Step 5
Meanwhile, put the rice in a pan with 500ml water and a good pinch of salt. -
Step 6
Cover and boil for 10 minutes, then turn off the heat and leave it covered to steam. -
Step 7
Heat 1 tablespoon of coconut oil in a pan. Add the onion and fry on a low heat for 10 minutes, stirring now and then. -
Step 8
Turn up the heat slightly and add the garlic, ginger, turmeric, chilli and mustard seeds. Stir for about 1 minute, until the mustard seeds start to pop. -
Step 9
Add the cumin, coriander, lentils and coconut milk (stir the tin first). Refill half the tin with water and add that too. -
Step 10
Bring up to the boil, reduce the heat and simmer for 20 minutes or so, until the lentils are soft. -
Step 11
Season, stir in the fresh coriander if using and add a squeeze of lime or lemon juice to taste. -
Step 12
Fluff up the rice with a fork; all the liquid should be absorbed and the rice sticky. -
Step 13
Serve the dal on the rice, with the roasted roots, sprinkled with toasted coconut.