Red Lentil Dahl Tadka
Ingredients
- 1 1/2 cups (300 g) dry red lentils
- 1 large carrot (200 g)
- 1 small bell pepper
- 1 large onion
- 4 cloves of garlic
- 1 heaped tablespoon fresh ginger
- 1/2 tablespoon vegetable oil
- 3 cups (720 ml) vegetable broth or water
- 1 cup (240 ml) canned coconut milk
- 1 1/2 teaspoons ground cumin
- 1 tablespoon curry powder
- 1/2 tablespoon sweetener of choice
- 1 teaspoon ground turmeric
- 1 teaspoon paprika
- Sea salt and black pepper to taste
- 1/3 teaspoon red pepper flakes, optional
Preparation
Rinse lentils under running water. Chop the onion, garlic, ginger, bell pepper, and carrot.
Heat oil in a pot and sauté onion for about 3-4 minutes over medium heat. Add ginger, garlic, carrot, and bell pepper.
Add all spices, sweetener, the lentils and 3 cups of vegetable broth or water. Bring to a boil and let simmer for about 10 minutes.
Add coconut milk and cook for a further 5 minutes or until the desired thickness of the dahl is reached.
Season with black pepper and salt. Taste and adjust the seasonings as needed.
Serve warm with basmati rice, potatoes, or naan and garnish with fresh herbs.
Notes
Use sweet potato or pumpkin instead of carrot.
Substitute canned coconut milk with other plant-based creams or milks for variations; coconut milk is recommended for best taste.
