Everyone loves this dish! The best served with sweet potato naan.
Ingredients
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4 cloves Garlic (smashed & diced)
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3 cm piece Ginger (grated)
- 1/2 small Lemon (juiced)
Prepare spices in a small cup
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2 teaspoons Curry Powder
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1 teaspoon ground Turmeric
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1 teaspoon ground Cumin
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1 teaspoon sweet / smoked Paprika
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1 teaspoon Garam Masala
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1/2 teaspoon ground Coriander
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Plenty of freshly cracked Salt & Pepper
FROM THE PANTRY
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2 Cups Broth / Stock (Veg / Chicken / Beef all good)
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1 Cup Red Lentils (thoroughly washed)
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1 x 400g Crushed Tomatoes
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1 x 400g Coconut Milk
Method
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Prepare all ingredients, including spices in small cup, and broth you are using.
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Pre-heat a medium to large stainless steel pot, add some coconut oil, and cook Garlic and Ginger for a minute – keep stirring.
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Add spices, stirring constantly for a minute – then add broth, scraping up any stuck on bits.
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Add Lentils & crushed Tomatoes, stir well, reduce the heat to low and cover with lid. Set timer for 20-25 minutes.
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Once lentils have softened, stir through coconut milk – taste and season if needed.
- Continue on low simmer without the lid for another 8 or so minutes, until it thickens. Stir occasionally to avoid burning on bottom.
The dahl will thicken up a little more once it starts to cool after cooking, so don’t let it get too thick as it simmers.
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