Red Lentil Dal
Ingredients
- 2 cups dry red lentils, rinsed
- 5 cups water
- 2 tbsp coconut oil
- 1 tsp cumin seeds
- 1 tsp black or yellow mustard seeds
- 1 yellow onion, diced
- 1/2 inch piece ginger, minced
- 4 cloves garlic, minced
- 1/2 tsp ground turmeric
- 1 tsp ground coriander
- 1/2 tsp cinnamon
- 1 large tomato, diced
- 1 1/2 tsp salt
- juice of one lime
Preparation
Place lentils in a saucepan with water, and bring to a boil, then lower heat and simmer, cooking uncovered until lentils begin to break down, about 20 minutes
Skim off any foam that rises to the top during cooking
In the meantime, heat coconut oil over medium heat until shimmering, then add mustard and cumin seeds
Cover and wait for mustard seeds to pop, then add chopped onion, curry leaves, ginger, chili pepper and a pinch of salt, and cook for 4-5 minutes until onions are softened and translucent
Add garlic and remaining spices, and cook for 60 seconds, then add tomatoes, stirring and cooking for another 2-3 minutes until softened
Add this to the lentils along with the coconut milk, and cook for 5-7 minutes, until the flavors have melded
Add lime juice, then taste and adjust as necessary
Serve hot over rice