2 onions
4 cloves of garlic
1 piece of ginger (the size of a thumb)
250 g red lentils
1 teaspoon turmeric ground
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika powder
1 tsp garam masala
2 tbsp coconut oil
500 ml vegetable stock
200 ml chopped tomatoes (can)
200 ml coconut milk
1 teaspoon maple syrup
2 tbsp lime juice
pepper
salt
Coconut yogurt
1 bunch of coriander or parsley
Peel and dice onions, peel and chop garlic. Peel the ginger and cut into small pieces. Put the lentils in a colander and rinse. Rinse the coriander or parsley, shake dry and roughly chop.
Mix the spices (turmeric, coriander, cumin, paprika powder and garam masala) in a bowl. Heat the coconut oil in a large saucepan and fry onion cubes, garlic and ginger for 2-3 minutes. Then add the spices and the red lentils and sweat briefly, deglaze with the vegetable stock and bring to the boil. Cover and simmer for about 10 minutes.
Stir in the chopped tomatoes, coconut milk, maple syrup and lime juice. Season to taste with pepper and some iodized salt and simmer openly for another 10 minutes. If the dal is too thick, add a little more water or chopped tomatoes.
Chop the coriander or parsley and stir together with lime juice, salt and coconut yoghurt.
Arrange the dahl in a bowl and top with the herbal yoghurt.
You can serve the dahl excellently with naan bread or basmati rice.
