Empty My Fridge
Red Lentil Dahl
Ingredients
- Oil or ghee1 tbsp
- Onion · peeled finely diced1
- Bell pepper · finely diced1
- Garlic · peeled minced3
- Ginger paste1 tbsp
- Garam masala1 tbsp
- Turmeric1 tsp
- Paprika½ tsp
- Chili flake · flakes½ tsp
- Fenugreek · ground¼ tsp
- Red lentil · dried rinsed300 g
- Vegetable broth720 ml
- Coconut milk200 ml
- Salt¼ tsp
- Pepper¼
- Lime2 tbsp
- Butter2 tbsp
- Yoghurt
- Cilantro
Instructions
- Heat the oil or ghee in a medium saucepan over medium heat.
- Add the diced onion and pepper and cook for 3 minutes, until slightly softened.
- Add the garlic, ginger paste, garam masala, turmeric, paprika, chilli flakes and fenugreek, and stir to coat the vegetables. Cook for one minute.
- Add the rinsed lentils, stock, coconut milk, salt and pepper.
- Bring to the boil, then simmer for 15 minutes, stirring often, until the lentils are soft and tender. Add a splash of water or stock if it becomes too dry.
- Turn off the heat, then stir in the lime juice and butter.
- Swirl in a little natural yogurt and serve topped with fresh coriander and chilli flakes.
Summarized from Kitchen Sanctuary's video. Watch it for the details.
More recipes with
GarlicOnionBell pepperYoghurtLimeCoconut milkLentilRed lentil
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