Ingredients

• 200 g red lentils
• 1 tbsp oil
• 1 onion, finely chopped
• 3 cloves garlic, finely chopped
• 1 piece fresh ginger (approx. 2 cm), grated
• 1 tsp turmeric
• 1 tsp cumin
• 1 tsp chili powder (adjust to taste)
• 400 ml coconut milk
• 400 g chopped tomatoes (one can)
• Salt to taste
• Fresh coriander for garnish
• Naan bread or rice for serving

Method

1. Start by rinsing the lentils under cold water until the water runs clear. This removes excess starch and gives a better texture.
2. Heat the oil in a large pot over medium heat. Add the onion, garlic and ginger, and sauté for about 5 minutes, until the onion is translucent and fragrant.
3. Add the turmeric, cumin and chili powder, and cook for another minute to release the spices' aroma.
4. Add the rinsed lentils to the pot, and add the coconut milk and chopped tomatoes. Stir well so all ingredients are evenly combined.
5. Bring to a boil, reduce the heat and let the dish simmer for about 25–30 minutes, until the lentils are tender and the dhal has a creamy consistency.
6. Season with salt and adjust the spices as needed.
7. Serve the hot dhal garnished with fresh coriander and with the mentioned accompaniments such as naan bread or steamed rice.

Variations of dhal

Dhal can be adapted in many ways. For example, you can add different vegetables such as spinach or carrots for extra nutrition. If you prefer a stronger flavor, you can experiment with different spice blends such as garam masala or cinnamon to give your dhal recipe a unique twist.