Coconut and Lentil Dal
Ingredients
- 400g dry green lentils
- 2 x 400 ml tins coconut milk
- 3 cloves garlic
- 2 large tomatoes
- 1 teaspoon ground cumin
- 1 teaspoon curry powder
- 1 teaspoon paprika
- 1 teaspoon chilli flakes (optional)
- Salt and pepper to taste
Preparation
Rinse the lentils under cold water to remove debris
In a large pot, bring the lentils to a boil in water and cook until tender, about 20-30 minutes
In a separate pan, heat a little oil or use the pot if combined, and sauté the garlic until fragrant
Add the cumin, curry powder, paprika, and chilli flakes (if using), stirring for 1 minute to release aromas
Stir in the chopped tomatoes and cook until they soften, about 5 minutes
Add the cooked lentils and coconut milk to the pan, mix well, and simmer for 10-15 minutes to blend flavors
Season with salt and pepper to taste, and adjust consistency if needed
Serve hot, optionally with rice or bread
