Directions
- 1In a pot set over medium heat, add 1 tablespoon of olive oil, 1 tablespoon of butter, and 3 teaspoons of cumin seeds.
- 2Let the cumin seeds toast up a little, making sure not to burn them.
- 3Add 2 thinly sliced onions to the pot.
- 4Next, add 5 cloves of minced garlic, 1.5 inches of minced ginger, and about a quarter cup of diced cilantro stems.
- 5Mix it all together.
- 6Add 1 teaspoon of turmeric, 2 teaspoons of garam masala, and 1 teaspoon of chili powder.
- 7Add 1 and a quarter cup of red lentils.
- 8Add 400 grams of diced tomatoes.
- 9Add about one can of coconut milk and a half cup of water.
- 10Mix it all together and let it come up to a simmer.
- 11Let it cook away until the lentils are soft, which takes about 20 minutes.
- 12Add 2 teaspoons of salt, the juice of a lime, and a handful of fresh cilantro.
Ingredients
- 1 tablespoon olive oil
- 1 tablespoon butter
- 3 teaspoon cumin seeds
- 2 onions thinly sliced onions
- 5 cloves minced garlic
- 1.5 inch minced ginger
- 0.25 cup cilantro stems, all diced up
- 1 teaspoon turmeric
- 2 teaspoons garam masala
- 1 teaspoon chili powder
- 1.25 cup red lentils
- 400 gram diced tomatoes
- 1 can coconut milk
- 0.5 cup water
- 2 teaspoons salt
- 1 lime lime juice
- 1 handful fresh cilantro
Equipment
potspooncutting boardknifeladle
Tips
- This recipe is great for meal prep.
- You can freeze this dahl as well.
- Make it and follow along for more approachable recipes.
- Don't let the cumin seeds burn while toasting them up
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