Creamy Red Lentil Dal
Ingredients
- 1 tablespoon neutral flavored oil
- 2 teaspoons cumin seeds
- 1 small yellow onion, chopped
- 3 cloves garlic, minced
- 1-inch piece ginger, grated
- 1-2 green chilis, deseeded and minced
- 3 large vine tomatoes
- Zest of 1/2 lime
- 5 basil leaves, chopped
- 1-1/2 teaspoons ground coriander
- 3/4 teaspoon turmeric
- 3/4 teaspoon Garam Masala
- 1-1/2 cups dry red lentils, rinsed
- 3 cups water or veggie broth
- Salt to taste
Optional
- Coconut milk from 1 (15-ounce) can
- 1/3 cup cashews
- 1/4 cup curry leaves (as substitute for lime zest and basil)
Preparation
Heat about 1 tablespoon neutral flavored oil in a medium saucepan.
Add 2 teaspoons cumin seeds and cook for about 30 seconds, or until fragrant.
Add 1 small chopped yellow onion, 3 minced cloves garlic, 1-inch piece grated ginger, and 1-2 deseeded and minced green chilis. Sauté until onion is golden brown, stirring constantly to avoid burning garlic.
Blend 3 large vine tomatoes until purée.
Add the blended tomatoes to the saucepan along with zest of 1/2 lime, approximately 5 chopped basil leaves, 1-1/2 teaspoons ground coriander, 3/4 teaspoon turmeric, and 3/4 teaspoon Garam Masala. Cook over medium-low heat for about 10 minutes, or until the tomatoes dry out.
Add 1-1/2 cups rinsed dry red lentils and 3 cups water or veggie broth. Mix well and simmer until lentils are cooked, about 15-20 minutes, adding more water or broth as needed.
Optional: Mix in desired amount of coconut milk from 1 (15-ounce) can or add cashew cream made from soaked cashews.
Add salt to taste.
Serve with chopped fresh coriander and cashew yogurt if desired.
Notes
Lime zest and basil can be used as a substitute for curry leaves, or use 1/4 cup loosely packed curry leaves if available.
