Name: Indian lentil dhal with coconut milk
Cook time: 30 min
Total time: 30 min
Ingredients: 300 g red split lentils; 800 ml coconut milk; 140 g tomato purée; 2 tomatoes; 4 cloves of garlic; 1 onion; 3 cm ginger; 2 tsp cumin seeds; 2 tsp curry powder; 2 tsp turmeric; 1 tsp chilli flakes; 1 L water; 2 naan breads; 5 g coriander; 4 tsp crispy chilli oil

Ingredients

Servings: 4

300 g

red split lentils
800 ml

coconut milk
140 g

tomato purée
2

tomatoes
4

cloves of garlic
1

onion
3 cm

ginger
2 tsp

cumin seeds
2 tsp

curry powder
2 tsp

turmeric
1 tsp

chili flakes
1 L

water
2

naan breads

For garnish

5 g

coriander
4 tsp

crispy chili oil

Instructions

Preheat the oven to 180 degrees
Chop the onion and garlic, grate the ginger finely and cut the tomatoes into small cubes
Heat a splash of oil in a large pan. Sauté the onion, garlic and ginger over medium-high heat until they are translucent
Add the tomato puree together with the cumin seeds, curry powder, turmeric and the chili flakes. Fry this along for 2 minutes while stirring.
Stir the diced tomatoes through and then add the coconut milk, red lentils and the water. Bring to a boil and lower the heat. Let the dahl simmer gently for about 15 minutes or until the lentils are done and soft. Stir occasionally to prevent sticking on the bottom of the pan.
Meanwhile, bake or reheat the naan bread as indicated on the packaging.
Serve the dhal in bowls, garnished with coriander, crispy chili oil and served with the warm naan bread.