Red lentil dahl

📝 Ingredients

• 150 g red lentils
• 200 ml coconut milk
• 300 ml vegetable stock
• 1 onion
• 2 garlic cloves
• 1 cm fresh ginger
• 1 tbsp coconut oil
• 1 tsp turmeric
• 1 tsp garam masala
• ½ tsp cumin seeds
• ½ tsp ground coriander
• Salt, lime juice
• 80 g basmati rice, fresh coriander

🍴 Utensils

• Heavy-bottomed saucepan
• Small frying pan for the tarka

📖 Steps

1. Cook the rice and keep warm.
2. Sauté the onion in the coconut oil for 5 min until translucent. Add the chopped garlic and ginger, cook 2 min.
3. Add the turmeric, garam masala and coriander. Cook 1 min, stirring — the spices toast in the oil.
4. Add the rinsed red lentils, stock and coconut milk. Bring to the boil, lower the heat, cover. Cook 15–18 min until the lentils break down.
5. TARKA (finish): in a small pan, heat 1 tbsp oil over high heat. Add the cumin seeds — they will sizzle and flavour the oil in a few seconds. Pour over the dahl.
6. Squeeze in some lime, taste and adjust the seasoning. The dahl should be thick and creamy.
7. Serve over the rice with fresh coriander and a lime wedge.