5 fresh tomatoes (or 500 g canned tomatoes depending on the season)
1 ginger piece of 2-3 cm
25 cl coconut milk
1 tsp curry
1 tsp turmeric
1 tsp coriander powder
½ bunch fresh coriander
2 tbsp olive oil or coconut oil
600 ml of water
UTENSILS
A cutting board
Knives
A saucepan
A spatula
Bowls
A ladle
A colander
METHOD
Wash tomatoes with water and rinse coriander quickly, be careful to dry well. Peel onions and ginger. Crush the garlic cloves and remove the sprouts.
With the help of a fine colander, rinse the lentils well and let them drain.
Chop onions, dice tomatoes and finely chop garlic and ginger.
Heat the oil in a saucepan over medium heat, add the powdered spices: curry, turmeric, coriander. Stir and sing the spices for 3 minutes. Then add the onions and sweat them until translucent. Then add the garlic and ginger, and brown the whole for another 2 min.
Then add tomatoes, lentils, cover with 600 ml of cold water. Bring the whole to a boil, lower the heat, add the coconut milk and simmer for about 30 minutes. Remember to stir regularly so that the lentils do not stick on the bottom of your saucepan.
In the meantime, chop the fresh coriander (keep some leaves for decor). Just before serving, taste your dahl, season with a little salt, add the chopped coriander and mix. In decoration you can put some coriander leaves that you kept. To make a complete meal, you can serve your dahl with rice or naan bread. You can also repeat this recipe by replacing lentils with chickpeas for example!
