Red Lentil Dal
Equipment
- 1 Medium Skillet with a cover
Ingredients
- Avocado oil
- ½ yellow onion finely diced
- Kosher salt
- 3 garlic cloves minced
- 1 teaspoon minced ginger
- 1 tablespoon tomato paste
- ½ teaspoon ground cumin
- ½ teaspoon smoked paprika
- ½ teaspoon ground turmeric
- ½ teaspoon garam masala
- 2 cups chicken or vegetable stock
- 1 cup coconut milk
- 1/3 cup tomato puree
- 1 bay leaf
- ¾ cup red lentils
- Scallion greens or cilantro leaves to garnish
Instructions
- Heat a drizzle of avocado oil in a medium skillet over medium heat. Add onions and a pinch of Kosher salt and cook, stirring occasionally, for 4-5 minutes, until softened and lightly golden.
- Add garlic and ginger and cook until fragrant, 1 minute. Add another drizzle of avocado oil, tomato paste, cumin, smoked paprika, turmeric, and garam masala, and cook, stirring often, breaking up the tomato paste, until it is darkened in color and fragrant, about 30 seconds.
- Add the stock, coconut milk, tomato puree, and bay leaf. Stir to combine, then add the lentils and stir again. Bring to a simmer, then cover the pan tightly and reduce heat to low. Cook for 15 minutes, then uncover the pan, raise heat to medium, and cook until thickened and stewed, 8-10 minutes.
- Serve garnished with scallion greens or cilantro leaves, for freshness and color.
Notes
Dahl is best eaten with rice, naan, or pita bread.
Dahl can be stored in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or over the stovetop, adding in more water if needed. Taste and season with additional salt, if needed.
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