Name: Creamy Red Lentil Dal
Prep time: 13 min
Cook time: 31 min
Total time: 45 min
Yield: 6 servings
Ingredients: 1 tbsp olive oil (or water for oil-free); 1 medium onion (diced); 4 large garlic cloves (minced); 2 tbsp fresh ginger (finely chopped or grated); 1 tsp red chili pepper flakes (or 1 small fresh red chili); 2 tsp turmeric; 1 tsp fennel seeds (or 0.75 tsp ground fennel); 1 tsp cumin seeds (or 0.75 tsp ground cumin); 1 tsp ground coriander; 0.5 tsp ground cinnamon; 1 tsp ground pepper (plus more to taste); 2 tsp salt (plus more to taste); 2 cup split red lentils (dried); 3 large tomatoes (chopped); 1 can coconut milk (full fat or light); 3.5 cup water

Instructions

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1

Heat the olive oil (1 tbsp) in a large pan over medium heat. Add the onion (1 medium) and sauté for approximately 5 minutes until translucent.
2

Stir in the garlic cloves (4 large) and fresh ginger (2 tbsp), cooking for about 1 minute.
3

Add the red chili pepper flakes (1 tsp), turmeric (2 tsp), fennel seeds (1 tsp), cumin seeds (1 tsp), ground coriander (1 tsp), ground cinnamon (0.5 tsp), ground pepper (1 tsp), and salt (2 tsp). Cook for 1 to 2 minutes, then add the split red lentils (2 cup). Toast the lentils gently for a few minutes, stirring.
4

Pour in the tomatoes (3 large), water (3.5 cup), and coconut milk (1 can). Stir well and bring to a gentle simmer.
5

Reduce heat to medium-low and simmer for 20 to 25 minutes, stirring every 5 minutes, until the lentils break down and the dal is thick and creamy.