Coconut Lentil Dal

Ingredients

• 1.5 cups red lentils
• 1 can (14 oz) full-fat coconut milk
• 2 cups water
• 1 tsp turmeric
• 1 tbsp grated fresh ginger
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 3 cloves garlic, sliced
• 1/4 tsp red chili flakes
• fresh cilantro

Method

1. 1

   Combine lentils, coconut milk, water, turmeric, and ginger in a pot, bring to a simmer.

2. 2

   Cook 20-25 minutes, stirring occasionally, until the lentils are completely soft and the dal has thickened.

3. 3

   Just before serving, heat coconut oil in a small pan over medium heat. Add mustard seeds and cumin seeds, letting them pop, then add garlic and chili flakes, cooking 1-2 minutes until the garlic is golden.

4. 4

   Pour the sizzling spiced oil directly over the finished dal right before serving, rather than stirring it in earlier — this last-minute pour, called a tadka, keeps the fried-spice aroma sharp and vivid instead of fading into the pot over a long simmer.

5. 5

   Garnish with fresh cilantro.