Time: 40 min.
Complexity: easily
Servings: 4 - 6

The incredible flavor of this vegan Indian dish comes from a whole host of aromatic spices, including curry powder, curry paste, and garam masala. Thanks to the quick-cooking red lentils, the dal is easy and quick to prepare. The finishing touch is coconut milk. It adds a creamier texture, and its subtle natural sweetness softens the riot of spices. Serve the dal with steamed basmati rice and lime wedges for a drizzle.

Ingredients:

• 1 tbsp. l. olive oil
• 1 onion, diced
• 4 cloves garlic, crushed
• 1.5 cups red lentils, sorted and washed
• 1 can (400 g) of canned chopped tomatoes
• 2 tablespoons mild curry powder
• 1 tbsp yellow curry paste
• 1 tbsp garam masala
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp chili powder
• 0.5 tsp ground turmeric
• 0.5 cups unsweetened coconut milk
• Cooked basmati rice, for serving
• Lime wedges and cilantro leaves, for serving

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

lentils, tomatoes, coconut milk, garlic powder, onion powder, curry paste, garam masala, chili seasoning, turmeric, lime, cilantro

We recommend

Preparation:

Step 1
• Heat olive oil in a medium saucepan over medium heat. Add the onion and garlic and cook, stirring occasionally, until the onion is translucent and softened, about 5 minutes. Add the lentils, tomatoes, and 3.5 cups of water and bring to a boil over high heat.
Step 2
• Reduce heat and simmer, uncovered, stirring occasionally, until lentils are tender, 10 to 15 minutes.
Step 3
• Add curry powder, curry paste, garam masala, garlic powder, onion powder, chili powder, turmeric, a little salt, and black pepper. Reduce heat to low and add coconut milk.
Step 4
• Serve the dal with basmati rice, lime wedges and fresh cilantro.

Votes: 4