Coconut Red Lentil Dahl
Ingredients
- 150 g red lentils
- 1 onion finely chopped
- 1 tablespoon curry powder
- 2 garlic cloves
- 30 g fresh ginger, peeled and finely chopped
- 400 ml diced tomato pulp
- 400 ml coconut milk
- fresh coriander or mint leaves
- salt and freshly ground pepper
- oil
- chili flakes (optional)
- 600 ml water
Instructions
- In a Dutch oven, heat the minced onion with a little oil over medium heat for about 8 minutes, until lightly colored. Add the curry powder, chopped garlic, chilli and chopped ginger. Cook and stir for another 2 minutes.
- Pour in the coral lentils and mix well.
- Add the tomato pulp and 600 ml of water. Add salt and pepper and mix.
- Pour the coconut milk into a bowl and mix. Pour half of it with the lentils and leave the rest to serve.
- Bring the lentils to a boil and cook for 25 minutes, stirring occasionally.
- Arrange in 4 bowls, add a tablespoon of coconut milk and sprinkle generously with fresh coriander and/or mint leaves.
- You can also serve this dahl with a little rice.
Notes
At the end of cooking, the lentils should be soft but still hold together well.
If your dish seems too thick, you can add a little water.
If your dish seems too thick, you can add a little water.