Coconut & Red Lentil Dahl

Ingredients

• 1 cup red lentils, rinsed
• 1 can (400ml) coconut milk
• 1 can (400ml) diced tomatoes
• 1 large onion, finely chopped
• 3 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp turmeric
• 1/2 tsp chili powder
• 1 bay leaf
• 1 tbsp vegetable oil
• Salt and pepper to taste
• 1 cup basmati rice, cooked
• 1/4 cup plain yogurt
• Fresh cilantro, chopped
• 2-3 red chilies, thinly sliced
• 2 bay leaves

Instructions

1. In a large pot, heat oil over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
2. Add garlic and ginger, cooking for 1 minute until fragrant.
3. Stir in cumin, coriander, turmeric, and chili powder, cooking for 30 seconds to toast the spices.
4. Add rinsed lentils, diced tomatoes, coconut milk, bay leaf, and 2 cups of water. Season with salt and pepper.
5. Bring to a boil, then reduce heat to low. Cover and simmer for 25-30 minutes, stirring occasionally, until lentils are tender and the mixture is thickened.
6. Remove bay leaf. Stir in cooked rice to the dahl or serve alongside it.
7. To serve, ladle dahl into bowls. Top with a swirl of yogurt, chopped cilantro, sliced red chilies, and a sprinkle of chili powder.
8. Serve immediately with extra rice and garnishes on the side.