Golden Coconut 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 curry powder
• 1 tsp ground turmeric
• 2 tbsp tomato paste
• 400 ml full-fat coconut milk
• 3 cup vegetable stock
• 2 unit limes
• 0,25 cup fresh cilantro, chopped

Instructions

1. 1

   Rinse 1½ 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 without smoking. Add 1 diced onion and a pinch of salt; sweat 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 curry powder, 1 tsp ground cumin, 1 tsp turmeric and ½ tsp chili flakes. Toast the spices 30 seconds until aromatic.

5. 5

   Stir in 2 tbsp tomato paste and cook 2 minutes to caramelize, scraping the bottom of the pot.

6. 6

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

7. 7

   Reduce heat and simmer uncovered 20-25 minutes, stirring occasionally, until lentils collapse into a creamy purée.

8. 8

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

9. 9

   Season the dal with salt to taste, squeeze in juice of one charred lime and stir.

10. 10

    Ladle into bowls, top with chopped cilantro and serve with the remaining charred lime wedges.