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
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp ground turmeric
• 1 tsp garam masala
• 2 tbsp tomato paste
• 400 ml full-fat coconut milk
• 3 cup vegetable stock
• 2 unit limes
• 0,5 cup fresh cilantro, chopped

Instructions

1. 1

   Rinse 1.5 cups red lentils under cold water until it runs clear, then drain.

2. 2

   Heat 2 tbsp coconut oil in a heavy pot over medium heat until it shimmers. Add 1 diced onion and a pinch of salt; sweat for 5 minutes until translucent.

3. 3

   Stir in 4 minced garlic cloves and 1 tbsp grated ginger; cook 1 minute until fragrant.

4. 4

   Add 2 tsp cumin, 2 tsp coriander, 1 tsp turmeric, and 1 tsp garam masala. Toast the spices 30 seconds until aromatic.

5. 5

   Stir in 2 tbsp tomato paste and cook for 2 minutes until it darkens and caramelizes on the pan bottom.

6. 6

   Add the lentils, 1 can (400 ml) coconut milk, and 3 cups vegetable stock. Bring to a gentle boil, then reduce heat and simmer uncovered for 20-25 minutes, stirring occasionally, until lentils collapse into a creamy purée.

7. 7

   Meanwhile, halve 2 limes and char cut-side down in a dry skillet over high heat for 2 minutes until deeply blackened.

8. 8

   Season the dal with 1 tsp salt, squeeze in the juice of one charred lime half, and stir in a generous handful of chopped cilantro.

9. 9

   Ladle into bowls and serve with remaining charred lime halves alongside.