Tomato and Lentil Dahl
Rachel
ingredients
- 2 T vegetable oil
- 1 large onion, finely chopped
- 3 garlic cloves, chopped
- 1 carrot, diced
- 2 t cumin seeds
- 2 t yellow mustard seeds
- 1" piece ginger root, grated
- 2 t turmeric
- 1 t mild chili powder
- 1 t garam masala
- 1 C split red lentils
- 1 2/3 C water
- 1 2/3 C coconut milk
- 5 tomatoes, peeled, seeded and chopped
- juice of 2 limes
- 4 T cilantro, chopped
- salt and pepper
- 1/4 slivered almonds, to serve
directions
- 1
Heat the oil in a large saucepan. Sauté the onion for 5 minutes until softened, stirring occasionally. Add the garlic, carrot, cumin, and mustard seeds, and ginger. Cook for 5 minutes, stirring, until the seeds begin to pop and the carrot softens slightly.
- 2
Stir in the ground turmeric, chili powder and garam masala, and cook for 1 minute or until the flavors begin to mingle, stirring to prevent the spices burning.
- 3
Add the lentils, water, coconut milk, and tomatoes, and season well. Bring to a boil, then reduce the heat and simmer, covered, for about 45 minutes, stirring occasionally to prevent the lentils sticking.
- 4
Stir in the lime juice and 3 T of the cilantro then check the seasoning. Cook for 15 minutes more until the lentils soften and become tender. To serve, sprinkle with remaining cilantro and slivered almonds.
notes
You could also substitute vegetable stock for the coconut milk.
Source: Vegetarian, ed. Graimes
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