RED LENTIL DAHL

RED LENTIL DAHL (serves 4)

1 tbsp coconut oil / ghee

250 g red split lentils (soaked overnight)

1 medium garlic clove (grated or smashed)

1 small knob ginger (grated or smashed)

1 sprig fresh curry leaves

1/2 red onion sliced

2 tomatoes diced

handful coriander leaves & stalks (optional)

1/2 tsp mustard seeds

1/2 tsp cumin seeds

1 1/2 - 2 cups water

splash of coconut milk (optional)

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spice mix. //

1.5 tsp coriander powder

1/2 tsp garam maslala

1/2 tsp turmeric powder

1/8 tsp asafoetida

1/8 chilli powder (optional)

1-2 tsp sea salt

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wash soaked lentils thoroughly.
add lentils & water to a pot & bring to the boil, once boiling turn down to a gentle simmer.
in another fry pan, heat coconut oil/ ghee on a medium flame.
add mustard seeds until they crackle, then the cumin seeds for 10 seconds.
add in onion, stir & cook until it softens & browns.
toss in garlic, ginger, curry leaves & chopped coriander stalks, stir regularly until the garlic browns
sprinkle in spice mix & cook for 20 seconds - be careful not to burn.
add fresh diced tomatoes & cook for a few minutes until tomatoes soften
add a good splash of water & cover with a lid for 5 minutes
cook this masala until it’s rich & red, with minimal liquid.
add the masala into the lentils & stir well
add salt & cook until lentils have softened.
adjust seasoning if needed & add coconut milk (optional)
serve however you like!