Pak Choi and Coconut Dal with Crispy Shallots

Ingredients

• 500 g Pak choi, stems sliced 1cm thick, leaves roughly torn, kept separate
• 250 g Red lentils, rinsed well under cold water
• 400 ml Coconut milkor use coconut cream diluted with 100ml water for a richer result
• 600 ml Vegetable stock, hot
• 120 g Shallots, peeled and sliced into thin ringsor use 1 medium white onion
• 1 Onion, finely diced
• 4 Garlic cloves, finely sliced
• 3 cm Fresh ginger, peeled and finely grated
• 1 tsp Ground turmeric
• 1 tsp Ground cumin
• 1 tsp Ground coriander
• ½ tsp Dried chilli flakes
• 3 tbsp Coconut oilor use a neutral vegetable oil
• 1 tbsp Tamariuse tamari to keep gluten-free; otherwise regular soy sauce works
• 1 Lime, juice only
• 15 g Fresh coriander, roughly chopped (optional)
• 1 tsp Salt

Contains: milk, nuts, soya.

Method

1. Heat 1 tablespoon of the coconut oil in a large, heavy-based saucepan over a medium heat. Add the diced onion with a pinch of salt and fry for 5 minutes, stirring occasionally, until softened and beginning to turn golden at the edges.About 5 min
2. Add the garlic, ginger, turmeric, cumin, ground coriander and chilli flakes to the pan. Stir everything together and cook for 1 minute until the spices are fragrant and coating the onion. Keep the heat at medium — you want them to bloom, not burn.About 1 min
3. Tip in the rinsed lentils and stir to coat them in the spiced onion mixture. Pour in the coconut milk and hot vegetable stock, then add the tamari. Stir well, bring to the boil, then reduce the heat to a steady simmer. Cook uncovered for 15 minutes, stirring every few minutes to prevent the lentils sticking to the bottom, until they are completely soft and the dal has thickened to a loose, porridge-like consistency.About 16 min
4. While the dal simmers, make the crispy shallots. Heat the remaining 2 tablespoons of coconut oil in a small frying pan over a medium-high heat. Add the shallot rings in a single layer and fry, stirring often, for 6 to 8 minutes until they are deeply golden and crisp. Watch them closely — they go from golden to burnt quickly. Lift them out with a slotted spoon onto a plate lined with kitchen paper and set aside.About 8 min
5. When the lentils are fully cooked, stir the pak choi stems into the dal and cook for 2 minutes. Then add the torn pak choi leaves, stir through and cook for a further 1 minute — you want them wilted but still a vivid green. Remove the pan from the heat.About 3 min
6. Squeeze the lime juice into the dal and stir through. Taste and adjust the seasoning with salt. Ladle into bowls and top each portion with a generous pile of crispy shallots and the chopped fresh coriander if using. Serve with flatbreads or steamed rice.