Golden Coconut Red Lentil Dal with Charred Lime

Ingredients

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

Instructions

1. 1

   Rinse 1½ cups red lentils under cold water until the water runs clear, then drain.

2. 2

   Warm 2 tbsp coconut oil in a heavy pot over medium heat until it shimmers, then add 1 diced onion and sweat for 5 minutes until translucent.

3. 3

   Stir in 4 minced garlic cloves and 1 tbsp grated ginger; cook 60 seconds until fragrant.

4. 4

   Add 2 tbsp tomato paste, 1 tbsp curry powder, 1 tsp turmeric, and 1 tsp ground cumin; toast for 90 seconds until the paste darkens.

5. 5

   Pour in the lentils, 1 can (400 ml) full-fat coconut milk, and 3 cups vegetable stock; 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 porridge.

7. 7

   Season with 1½ tsp salt and simmer 2 more minutes to marry the flavours.

8. 8

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

9. 9

   In a small pan, bloom 1 tsp mustard seeds in 1 tbsp coconut oil until they pop, then pour this tempered oil over the dal.

10. 10

    Finish with a handful of torn cilantro and squeeze the charred limes over each bowl.