Meera Sodha's Vegan Recipe for Fennel and Dill Dal

theguardian.com

300g yellow split mung lentils

1 tsp ground turmeric

1 ¼ tsp fine sea salt

4 tbsp rapeseed oil - I like Mr Organic

1 tsp cumin seeds

1 ½ tsp black mustard seeds

1 large onion, peeled and finely chopped

1 large fennel bulb (about 500g), trimmed and finely chopped

1 handful fresh dill (about 10g), chopped, plus extra to finish

2 green finger chillies, chopped

4 garlic cloves, peeled and crushed

200ml coconut milk

1½ tbsp lime juice (ie, from 1 lime)

Steamed basmati or jasmine rice, to serve

Directions at theguardian.com

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