Coconut Red Lentil Dal with Charred Lime

Ingredients

• 1,5 cup red lentils
• 2 tbsp coconut oil
• 1 unit yellow onion, diced
• 4 unit garlic cloves, minced
• 1 tbsp fresh ginger, grated
• 1 tbsp tomato paste
• 2 tsp garam masala
• 1,5 tsp ground cumin
• 1 tsp ground turmeric
• 400 ml full-fat coconut milk
• 3 cup vegetable stock
• 0,5 cup fresh cilantro, chopped
• 2 unit limes

Instructions

1. 1

   Rinse 1½ cups red lentils under cold water until it runs clear, then set aside.

2. 2

   Warm 2 tbsp coconut oil in a heavy pot over medium heat until it shimmers, then add the diced onion and sweat for 5 minutes until translucent.

3. 3

   Add the minced garlic, grated ginger and 1 tbsp tomato paste; cook 2 minutes, stirring, until the paste darkens and smells caramelized.

4. 4

   Stir in 2 tsp garam masala, 1½ tsp ground cumin, 1 tsp turmeric and ½ tsp chili flakes; toast 30 seconds until fragrant.

5. 5

   Add the lentils, 3 cups vegetable stock and 1 can (400 ml) coconut milk. Bring to a gentle simmer.

6. 6

   Reduce heat to low and simmer uncovered for 22-25 minutes, stirring occasionally, until the lentils collapse into a creamy purée.

7. 7

   Season with 1 tsp fine salt and a generous crack of black pepper; taste and adjust.

8. 8

   Halve 2 limes and char cut-side down in a dry skillet over high heat for 2 minutes until deeply browned.

9. 9

   Stir ½ cup chopped cilantro into the dal, ladle into bowls and squeeze a charred lime half over each serving.