Red Lentil Dal Tadka
Ingredients
- 1 1/2 cups dry red lentils (300 g)
- 1 large carrot (200 g)
- 1 small bell pepper
- 1 large onion
- 4 cloves of garlic
- 1 heaped tablespoon fresh ginger
- 1/2 tablespoon vegetable oil
- 3 cups vegetable broth or water (720 ml)
- 1 cup canned coconut milk (240 ml)
- 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.
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 instead of canned coconut milk. You could also use plant-based milk for a low-fat version, but it tastes best with coconut milk.
