Name: Coconut Red Lentil Dal
Prep time: 666 min
Cook time: 1554 min
Total time: 2220 min
Yield: 6 servings
Ingredients: 1 tbsp vegetable oil; 1 medium medium onion (chopped); 3 cloves garlic (minced); 1 carrot carrot (finely chopped); 1 tbsp grated fresh ginger; 2 tsp curry powder; 1 tsp ground turmeric; 1 tsp ground cumin; 0.5 tsp sweet paprika powder; 1 pinch salt (to taste); 2 cups dry red lentils (soaked for 2 hours, drained); 2 cups vegetable broth; 1.67 cups canned full-fat coconut milk; 1.5 cups basmati rice (soaked for 2 hours, drained); 2.25 cups water; 6 cardamom pods cardamom pods (cracked); null to_garnish fresh cilantro; null to_garnish unsweetened coconut yogurt

Instructions

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1

Heat the vegetable oil (1 tbsp) in a sauté pan over medium-high heat. Cook the onion (1 medium) and garlic (3 cloves) for 4 minutes.
2

Add the carrot (1) and grated fresh ginger (1 tbsp), and cook for another 2 minutes.
3

Add all of the curry powder (2 tsp), ground turmeric (1 tsp), ground cumin (1 tsp), sweet paprika powder (0.5 tsp) and salt (1 pinch). Stir for 30 - 60 seconds to toast the spices.
4

Add the dry red lentils (2 cups) and vegetable broth (2 cups). Cover, and cook at a simmer for 15 minutes.
5

Meanwhile, add the basmati rice (1.5 cups), water (2.25 cups), and pods (6 cardamom) to a medium pot. Simmer covered for 13 minutes until cooked. Then remove from the heat and cover with a lid until ready to serve.
6

Add the canned full-fat coconut milk (1.67 cups) and cook until heated through.
7

Serve the rice alongside the daal. Garnish as desired with [to_garnish fresh cilantro] and [to_garnish unsweetened coconut yogurt]. Enjoy!