Red Lentil Dal with Coconut Milk

Dal is a vegetarian split legume stew typical of Indian cuisine.
Delicious with rice or homemade Indian naan bread!

Ingredients:

1 tablespoon of oil
1 onion, chopped
3 cloves of garlic, chopped
small (2 cm) piece of fresh ginger, chopped
½ tsp ground cumin
½ tsp ground turmeric
½ tsp ground coriander
1 tsp curry spice
1 tsp garam masala spice
1 can (400 ml) chopped tomatoes
270 g of red split lentils, rinsed
~460 ml of vegetable broth
1 can (400 ml) coconut milk (fat)

Directions:

1. Heat the oil in a large skillet over medium heat.
2. Add onions, garlic and ginger. Fry until the onion becomes transparent and soft.
3. Add all the spices and cook for another 30 seconds until the aroma spreads.
4. Add chopped tomatoes, well-rinsed lentils, vegetable stock and ¾ of the specified amount of coconut milk (the rest will be needed later).
5. Season with a pinch of salt (the amount of salt depends on how salty your vegetable broth is).
6. Bring to a boil, then reduce the heat and simmer, uncovered, on a low heat for about 15 minutes or until the lentils are tender (time depends on the type of lentils you use). The dough should have a creamy texture.
7. Gradually add more vegetable broth if the lentils are still not soft.
8. Taste and, if necessary, season with spices.
9. Pour in the remaining coconut milk; simmer for another 5 minutes.
10. If the dal is too thick, add a little more stock or coconut milk (to achieve the desired texture).
11. We recommend serving with rice and/or naan bread. Delicious!
Yield: 2 servings
Recipe: wholefoodsoulfoodkitchen.com