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 turmeric
• 1 tsp ground coriander
• 1 tsp chili flakes
• 2 tbsp tomato paste
• 400 ml full-fat coconut milk
• 3 cup vegetable stock
• 2 unit limes
• 0,25 cup fresh cilantro

Instructions

1. 1

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

2. 2

   Warm 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 5-6 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 turmeric, 1 tsp coriander, and 1 tsp chili flakes. Toast the spices for 30 seconds until aromatic.

5. 5

   Stir in 2 tbsp tomato paste and cook for 2 minutes to caramelize and deepen the colour.

6. 6

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

7. 7

   Simmer uncovered for 20-25 minutes, stirring occasionally, until lentils break down into a creamy porridge-like texture.

8. 8

   Season with 1 tsp salt and adjust to taste. If too thick, thin with a splash of stock.

9. 9

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

10. 10

    Ladle dal into bowls, top with fresh cilantro leaves, and serve with a charred lime half for squeezing.