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 tablespoon fresh ginger minced
- 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 the lentils under running water.
Chop the onion, garlic, ginger, bell pepper, and carrot.
Heat oil in a pot and sauté the onion for about 3-4 minutes over medium heat.
Add the 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 is reached.
Season with black pepper and salt to taste and adjust 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.
You can use any plant-based cream instead of canned coconut milk or plant-based milk for a low-fat version.
