Masoor Dal Tadka Red Lentil Dahl
Ingredients
- 1 1/2 cups dry red lentils
- 1 large carrot
- 1 small bell pepper
- 1 large onion
- 4 cloves garlic
- 1 heaped tablespoon fresh ginger
- 1/2 tablespoon vegetable oil
- 3 cups vegetable broth or water
- 1 cup 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 to taste
- Black pepper to taste
- 1/3 teaspoon red pepper flakes optional
Preparation
Rinse lentils under running water
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
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
Taste and adjust the 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 like soy cream or oat cream instead of canned coconut milk
You could also use plant-based milk such as almond milk or cashew milk for a low-fat or low-calorie version
In my opinion, this dal tastes best with coconut milk
