This dahl recipe is a perfect vegan weeknight meal for the cold winter months
Ingredients
- 2 tbsp coconut oil
- 1/2 red onion, finely diced
- 1/2 red onion, finely sliced
- 1 tbsp garlic puree
- 1 tbsp ginger puree
- 1/2 tsp ground turmeric
- 1 Jazz apples, grated
- 300 g red lentils
- 400 ml coconut milk
- Salt
- 600 ml water
- 1 tsp cumin
- 1 tsp coriander seed
- 1 tsp garam masala
Instructions
- Heat 2 tbsp coconut oil in a large pan over medium-high. Add the diced onion and a pinch of salt and cook for a few minutes until soft and translucent
- Add the garlic, ginger and turmeric and cook for another 30 seconds
- Add the apple and lentils and stir to coat. Stir in coconut milk and 600ml water and bring to a boil
- Reduce heat and simmer, stirring occasionally, until lentils are completely soft and dal is thick, 35-40 minutes
- While the dal is cooking, heat another tablespoon of coconut oil in a frying pan until hot. Add the cumin, coriander seeds and garam masala and cook, stirring constantly, for around 30 seconds to toast. Add the sliced onions to the pan and cook on high heat. Avoid stirring too often, to get plenty of colour on the underside of the onions. Cook for around 3 minutes on high, then remove from the pan and set aside
- Divide dal among bowls and top with the fried onions