This dal is incredibly simple but certainly not lacking in flavor. The lime, cilantro and coconut milk all introduce cooling properties in quite delicious ways. This dish is a favorite with my clients, and I trust you will love it too!
Prep time: 10 minutes | Cook time: 30 minutes
Serves 3–4
Ingredients:
½ Tablespoon ghee or coconut oil
Half a small white onion, finely diced (optional – see note below)
1 teaspoon cumin seeds
1 teaspoon ground coriander
½ teaspoon turmeric powder
1 cup red lentils
3 cups water
1/3 cup coconut milk
Juice and zest of one lime
½ bunch cilantro (leaves and upper stems), chopped
½ teaspoon salt
Preparation:
Heat the ghee/coconut oil in a medium-sized pot over medium-high heat. Add the onion and sauté for 4-5 minutes, until it begins to turn translucent (stir often to keep it from browning). Stir in the cumin seeds and coriander and cook for an additional 30 seconds, or until the spices are fragrant.
Add in the turmeric, red lentils and water and stir well. When the water begins to boil, reduce the heat to medium low and cover the pot. Cook the lentils for about 20 minutes, or until they are soft. Stir in the coconut milk and cook for an additional five minutes.
Stir in the lime zest and juice, cilantro and salt. Stir well and cook uncovered for five minutes. Before serving, taste the dal and add more lime juice, cilantro or salt as desired. Serve over rice or a grain of your choice. This dal can also be eaten on its own as a soup.
Notes:
- If you are averse to cilantro, fresh mint can be used in its place, or leave it out
- If you want to omit the onion, you can – just begin by lightly toasting the spices in ghee/oil and proceed with the recipe from there