Description
An easy one pot recipe packed with flavor.
Ingredients
Units
Scale
- 2 tbsp oil or ghee
- 1/2 onion, very finely chopped
- 2 garlic cloves, finely minced
- 1 tbsp tomato paste
- 1 tsp mustard seeds
- 2 tsp fresh ground cumin seeds, freshly ground
- 1 tsp coriander, freshly ground
- 1/2 tsp turmeric powder
- 1 tsp salt
- 1 tsp fresh ground black pepper
- 1 cup soaked lentils
- 5 – 6 cups water
- 1/2 cup coconut milk (or milk of choice)
- handful of chopped kale
- juice of 1/2 lemon
Instructions
- Soak lentils overnight. Drain and rinse, set aside.
- In a stovetop pot, add your ghee or oil and bring up to a medium heat. Add the onion and cook for a few minutes until the onion starts to turn golden. Add the tomato paste, stir, and cook for a few minutes until the color turns brick red. Add the garlic and spices and cook for another few minutes until fragrant.
- Add the lentils and water. For a thicker dal, I usually add about 5 cups of water, but for a thinner broth, I use 6 cups. You can always add a bit more water later in the cooking if you need it. Bring up to a simmer, then cover pot, and cook for 30 – 40 minutes until the lentils have begun to break down and dal thickens. Add the coconut milk and kale, and cook for another 5 minutes. Remove from heat.
- For serving, adjust salt to taste, and add lemon juice. Enjoy!
- Prep Time: overnight
- Cook Time: 30
- Category: dal
Keywords: dal, kale, coconut, vegan