Masoor Dal
Serves 4
| prepRinse and soak dried red lentils | |||||
| 1 tbsp olive oil | Heat oil, cook onion 8–20 min | Add garlic & ginger, cook 1–2 min | Add spices, cook 1 min | Add lentils, tomatoes, coconut milk & broth, simmer 15–20 min | Stir in salt, lemon juice, chili & kasuri methi |
| 1 large yellow onion, diced | |||||
| 6–8 cloves garlic, minced | |||||
| 1 tbsp fresh ginger, peeled and grated | |||||
| 1 tbsp garam masala | |||||
| 1 tsp ground turmeric | |||||
| 1 tsp coriander | |||||
| 1 tsp cumin | |||||
| 1 tsp smoked paprika | |||||
| 1/2 tsp cinnamon | |||||
| 300 g dried red lentils, rinsed and soaked | |||||
| 400 g canned diced tomatoes | |||||
| 240 ml full fat coconut milk | |||||
| 720 ml vegetable broth | |||||
| 1/2 tsp salt, more or less to taste | |||||
| 1/2 lemon, juiced | |||||
| 1 green chili, thinly sliced (optional) | |||||
| 1 tbsp kasuri methi (optional) | |||||
| homemade vegan naan, as a side (optional) | |||||
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