Indian Lentil Dahl


2 T. canola oil
1 onion, finely chopped
3/4 t. salt
4 garlic cloves, minced
1 T. minced fresh ginger
1 t. Garam Masala (can be easily found in the supermarket spice isle)
1 1/4 c. split red lentils
1 c. coconut milk
3 c. water
1/3 c. coarsely chopped cilantro
1 T. lime juice
3 med. plum tomatoes, cored , seeded and diced


1. In a large saucepan, combine oil, onion and salt at medium-high heat. Cook until onion starts to brown, around 5 minutes or so. Add garlic, ginger and Garam Masala , cook until fragrant, about 1 minute.
2. Add lentils, coconut milk and water. Bring to a boil, then reduce heat to low and simmer, partially covered until lentils are fully tender and broken down to an almost paste-like consistency, about 25-30 minutes.
3. Add lime juice and cilantro. Check for seasoning. Serve (over rice if you like), topped with the diced tomatoes.


Indian red lentils with coconut milk.


4-6 servings


Tuesday, April 9, 2013 - 1:10pm


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