Red Lentil Dal Tadka
Ingredients
- 1 1/2 cups (300 g) dry red lentils
- 1 large (200 g) carrot finely diced
- 1 small bell pepper
- 1 large onion chopped
- 4 cloves of garlic minced
- 1 heaped tbsp fresh ginger minced
- 1/2 tbsp vegetable oil
- 3 cups (720 ml) vegetable broth or water
- 1 cup (240 ml) canned coconut milk
- 1 1/2 tsp ground cumin
- 1 tbsp curry powder
- 1/2 tbsp sweetener of choice
- 1 tsp ground turmeric
- 1 tsp paprika
- Sea salt and black pepper to taste
- 1/3 tsp red pepper flakes optional
Preparation
Rinse lentils under running water and 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, then 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, then taste and adjust the seasonings as needed.
Serve warm with basmati rice, potatoes, or naan and garnish with fresh herbs.
Notes
You can use sweet potato or pumpkin instead of carrot.
It's possible to use any plant-based cream like soy cream or oat cream instead of canned coconut milk, or plant-based milk like almond milk or cashew milk for a low-fat version, though coconut milk is recommended for best taste.
