Spiced Red Lentil Dal with Coconut Milk
Ingredients
- 1 1/2 cups (300 g) dry red lentils
- 1 large (200 g) carrot
- 1 small bell pepper
- 1 large onion
- 4 cloves garlic
- 1 heaped tbsp fresh ginger
- 1/2 tbsp vegetable oil
- 3 cups (720 ml) vegetable broth or water
- 1 cup (240 ml) canned coconut milk
- 1 1/2 tsp ground cumin
- 1 tbsp curry powder
- 1/2 tbsp sweetener of choice
- 1 tsp ground turmeric
- 1 tsp paprika
- Sea salt and black pepper to taste
- 1/3 tsp 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
Finally, 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 (flatbread) 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, oat cream, etc) instead of canned coconut milk
You could also use plant-based milk (e.g. almond milk, cashew milk, etc.) for a low-fat/low-calorie version
In my opinion, this dal tastes best with coconut milk
