Red lentil dahl

Name: Red lentil dahl
Prep time: 25 min
Total time: 40 min
Yield: 4
Cuisine: indian
Ingredients: 1 tin coconut milk; 1 onions; 3 garlic cloves; 5 cm ginger; 1 tbsp yellow mustard seeds; 1 tsp oil; 2 tbsp oil; 360 g red lentils; 1 tbsp curry powder; 2 tsp turmeric; 1 tsp ground cumin; 1 ½ tsp salt

main dish Soups and stew indian

Total: 40 min. | Active: 25 min.

vegan, lactose-free, gluten-free

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Indian dishes hold a special place in my heart. My husband is of Indian heritage. In the time we have been together, I have been fortunate enough to learn the authentic preparation methods for a number of Indian dishes. This dahl quickly became one of our favourites. Not only is it vegan, but it is also very healthy and packed with protein from the lentils. As the mustard seeds are fried in hot oil, they retain their spiciness and give this simple dahl a whole new aroma!

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Ingredients

for 4 person

Dahl
1 tsp	oil
1	onion, finely chopped
3	garlic cloves, pressed
5 cm	ginger, finely grated
1 tbsp	curry powder
2 tsp	turmeric
1 tsp	ground cumin
360 g	red lentils
1 tin	coconut milk (approx. 400 g)
1 litre	water
1 ½ tsp	salt

To serve
2 tbsp	oil
1 tbsp	yellow mustard seed

How it's done

Dahl

Heat the oil in a large pan, sauté the onion for approx. 3 mins. Add the garlic and ginger, cook for a further 1 min. Add the curry, turmeric and cumin, continue cooking for 1-2 mins. Add the lentils, coconut milk and water, bring to the boil, season with salt, simmer for approx. 15 mins. until the lentils are soft. Stir occasionally.

To serve

Heat the oil in a frying pan, add the mustard seeds, cover and toast for 10-15 mins. Add the mustard seeds to the dahl, stir thoroughly. Serve the dahl immediately.

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