Spiced Lentil and Coconut Stew with Crispy Shallots
A comforting and aromatic Indian-inspired stew featuring earthy red lentils simmered in a creamy coconut milk broth with fragrant spices. Topped with a garnish of finely sliced, crisp fried shallots for a delightful texture contrast.
Prep Time
45 min
Difficulty
Easy
Servings
4
Calories
350 kcal
Instructions
- 1
Rinse the red lentils thoroughly under cold water until the water runs clear.
~2 min - 2
In a medium pot, combine the rinsed lentils and 3 cups of water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes, or until the lentils are tender.
~15 min - 3
While the lentils are simmering, prepare the crispy shallots. Heat 0.5 cup of oil in a small saucepan over medium heat. Add the thinly sliced shallots and fry, stirring occasionally, until golden brown and crispy. This will take about 8-10 minutes. Be careful not to burn them. Remove the shallots with a slotted spoon and drain on paper towels.
~10 min - 4
In the same pot (or a separate one), heat 2 tablespoons of vegetable oil over medium heat. Add the cumin seeds and mustard seeds and let them splutter for about 30 seconds.
~1 min - 5
Add the chopped onion to the pot and sauté until softened and lightly golden, about 5-7 minutes.
~7 min - 6
Stir in the minced garlic and grated ginger and cook for another minute until fragrant.
~1 min - 7
Add the turmeric powder and coriander powder. Cook for 30 seconds, stirring constantly.
- 8
Pour in the cooked lentils (drained if there's excess water, but usually not necessary), coconut milk, and garam masala. Stir well to combine.
~1 min - 9
Bring the stew to a gentle simmer and cook for another 5-7 minutes, allowing the flavors to meld and the stew to thicken slightly. Season with salt to taste.
~7 min - 10
Serve the spiced lentil and coconut stew hot, garnished with fresh cilantro and the crispy fried shallots.
Tips
- For extra flavor, you can add a pinch of asafoetida (hing) along with the cumin and mustard seeds.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of water or broth if it has become too thick.
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