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This comforting, mildly spiced daal stars our oh-so-seasonal sweet and earthy swede, thickened with tender red lentils and blended with dreamy coconut cream to make a velvety, delicate dinner.
Prep: 5 mins | Cook: 25 mins
Took previous comment into account, so used: half a grated swede (maybe 500 grams? Forgot to weigh), about 75 grams coconut cream, about 150 grams red lentils and 4 cloves of garlic in (but we like garlic in our house). It was a massive hit, and even the picky eater who 'doesn't like anything' seemed to enjoy an entirely voluntary helping!! I agree that rough weights would be helpful (even if I forgot to include mine...) The coconut cream was what was left from skimming a tin of coconut milk used for a different daal!!
Mine was bitter and practically inedible. I used one swede. It did seem quite a lot of swede. Made enough for 4. And couldn't taste the spice of coconut. So probably my swede was too big. Please can you give a weight of swede? It sounds so nice in theory!