Red Lentil Dal Tadka
Ingredients
- 1 1/2 cups (300 g) dry red lentils
- 1 large (200 g) carrot
- 1 small bell pepper
- 1 large onion
- 4 cloves 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 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, 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 is reached.
Season with black pepper and salt, taste, and adjust seasonings as needed.
Serve warm with basmati rice, potatoes, or naan and garnish with fresh herbs.
Notes
You can also use sweet potato or pumpkin instead of carrot.
It's possible to use any plant-based cream instead of canned coconut milk, or plant-based milk for a low-fat version.
