25g butter, oil or ghee (however I used nuttlex) Finely chopped onion 1/2 tsp tumeric 1 tsp garam masala 1/4tsp chilli 1 tsp cumin 1 can of tinned tomatoes 1 cup of dried red lentils 2 1/2 cups of vegetable stock 1 can of coconut milk
Coriander and lemon to garnish
Method Saute onion in butter Add spices, toast for ten seconds then add a splash of water, so that they don't catch/burn Add tomatoes, lentils, stock, coconut milk and bring to the boil Reduce and simmer for thirty minutes Serve with rice, slices of lemon, and fresh coriander (if you have it)
I use leftover pumpkin, cauliflower and capsicum soup instead of the tinned tomatoes. It makes a very smooth dahl. Whenever I have pumpkin soup, this yummy dahl will follow a night or two after.
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