Buy all ingredients right below the recipe
Ingredients
- 400 g red lentils
- 2 onions
- 3 cloves garlic
- 6 cm ginger
- 800 g diced canned tomatoes
- 800 ml canned coconut milk
- 1 tsp turmeric
- 2 tsp curry powder
- 1 tsp paprika powder
- 1 tsp chili powder
- Salt to taste
- Pepper to taste
- 4 tbsp sunflower oil
- Coriander to taste
- Parsley to taste
- 4 tbsp Coconut Cuisine
Goes well with
- Basmati rice
- Flatbread
Preparation
- 1Dice the onions, finely chop the garlic and ginger. Heat oil in a large pot, sauté onion, garlic, and ginger until translucent for 3 minutes. Add spices and sauté for another 5 minutes.
- 2Wash the red lentils in a sieve and drain them. Then add them to the pot along with the canned tomatoes and coconut milk, stir well, and bring to a boil.
- 3Simmer over low heat for about 20-30 minutes until the lentils are soft. If the dal becomes too thick, add a little water. Season with salt and pepper to taste.
- 4Serve the dal in deep plates with basmati rice, flatbread, or naan bread. Add a tablespoon of coconut cuisine to each portion and top with fresh coriander or parsley to taste.
