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Red lentil coconut dal

Red lentil coconut dal

This is a rich, wonderful dal that pairs really well with a side of rice and any Indian vegetable side.
Recipe inspired from La Cuisine de Bernard.
 

  • Ingredients

    • 250g red lentils
    • 250g tomatoes, chopped
    • 110g onion, chopped
    • 6g crushed garlic
    • 12g coconut oil
    • 1 tsp cumin seeds
    • 1.5 tsp turmeric
    • 1 cinnamon stick
    • 1 tsp ginger powder
    • 1/2 tsp ground cumin
    • 1/4 tsp paprika
    • 1/8 tsp cayenne pepper
    • 3/4 tsp salt
    • 1/4 tsp black pepper
    • 200 mL coconut milk
    • 20g dessicated coconut

  • Instructions

    1. Wash the lentils thoroughly, drain and boil in a small sauce pan until they come undone. Drain, and reserve.
    2. Heat up oil in a large pan over medium heat, and fry the onion and cumin seeds for a few minutes until it tenderises.
    3. Add crushed garlic, and keep frying for a minute or two.
    4. Add the tomatoes, and keep cooking until they soften.
    5. Add spices, and mix.
    6. Add the coconut milk, dessicated coconut, and cooked lentils. Let everything simmer over low heat for some time to thicken the dal, stirring regularly.
    7. Top with fresh coriander, and serve over white rice or with naan bread.

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