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Crispy Onion and Cashew Dahl

Serves 6 as a main


2 white onions

1 tsp coriander seeds

1 tsp cumin seeds

2 cloves garlic

400g red lentils

1 tin coconut milk

1 tin chopped tomatoes

1 lt vegetable stock

1 tbsp ground turmeric

1 tbsp ground cumin

1 tbsp ground coriander

Handful cashews

Fresh coriander


  1. Dice one of the onions, and add to a heated pan with a little oil. Cook on a low heat for 5 minutes to soften. Crush the coriander and cumin seeds in a pestle and mortar and add to the pan, along with the garlic, finely chopped, for another 5 minutes.

  2. Add the lentils, coconut milk, tomatoes, stock, turmeric, cumin and coriander. Leave to simmer for about 45 minutes, adding more water if needed. If needed, season with salt.

  3. Slice the other onion, and add to another heated frying pan with a little oil. Cook on a low heat to cook off the liquid then golden and crisp. Throw in the cashews for a further few minutes to toast. Serve on top of the dahl with fresh coriander.



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