Ingredients
- 200 g red lentils
- 1 onion
- 1 clove of garlic, chopped
- 1 tsp ginger powder
- 1 tsp garam masala
- 70 g tomato paste
-  ½ bunch of coriander
- 100 ml coconut milk
- 350 ml water (approx.)
- ½ tsp salt
- A pinch of pepper
- 250 g basmati rice
- For the sauce
- 1 clove of garlic
- 50 g coconut cream
- 2 pinches ginger powder
- Lime wedges to serve
Instructions
- Heat a tablespoon of oil in a frying pan. Add the garlic, ginger and chopped onion and brown for 5 minutes, stirring constantly. Add the tomato paste and garam masala. Mix well and cook for 1 minute.
- Rinse the lentils. Place them in the pan and mix well. Add the water, salt and pepper.
- Simmer on a low heat for 30 minutes, stirring frequently. If needed, add some more water (50 ml).
- Once cooked, add the coconut milk and cook until the desired consistency. Garnish with the chopped coriander.
- For the rice: Place the basmati rice in a pan and add just enough water to cover it. Cook on a low heat for 25 minutes until tender.
- For the sauce: In a bowl, mix the ginger, crushed garlic clove and coconut cream.
- Serve the dahl with the rice accompanied by the coconut sauce and lime.
Recipe & Picture: Paula Soryano
