About the Recipe
Ingredients
• 4 tbsp olive oil
• 2 tbsp cumin seeds
• 2 tbsp ginger (grated)
• 4-5 cloves garlic (minced)
• 2 tsp tumeric
• 1 tsp cayenne
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• 1 tsp curry powder
• 1 tbsp onion powder
• 2 tbsp tomato paste
• 1 cup red lentils
• 2 cups water
• 1 tin chopped tomatoes
• 1 tin coconut milk
• 1 vegetable stock cube
Preparation
1. Add olive oil to a big pot then add the cumin seeds and fry on medium heat for about 1 minute.
3. Add the ginger and garlic and cook for another minute, then add all the spices and tomato paste, cook for 1 minute.
5. Add lentils, stock cube, water and chopped tomatoes, give it a stir and let it simmer on low to medium heat for about 20 minutes.
7. Add coconut milk, stir and let it cool for about 2-5 minutes.
9. Serve it with naan bread, rice and garnish the dish with fresh lemon juice and coriander👌
Tips: • It's important to and the coconut milk as the last thing because if you cook it too much it will lose the creaminess. • Adding fresh tomatoes or any other vegetable in the dahl taste incredible so that's also a big recommendation from me. Enjoy!💚