🍛 Red lentil dahl

4 servings · prep 15 min · cook 30 min

Ingredients

• 300 g red lentils
• 400 ml coconut milk
• 1 onion, 4 garlic cloves, 1 piece of ginger
• 2 tomatoes
• 1 tsp turmeric, 1 tsp cumin, 1 tsp garam masala
• 1 tsp mustard seeds
• Cilantro, juice of 1 lemon, salt

Method

1. Rinse the lentils in cold water until it runs clear: that is what removes the earthy taste.
2. Fry the onion, garlic and ginger, then add the mustard seeds and wait for them to pop.
3. Add the spices and toast them 30 seconds in the oil — they release their aroma into fat, not water.
4. Add the chopped tomatoes and stew 5 min.
5. Pour in the lentils, coconut milk and 300 ml water; simmer 25 min covered, stirring now and then.
6. Salt at the end, add the lemon juice and cilantro. Serve with rice or naan.

Adapted from Cuisine végétarienne

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