Red Lentil Dal

Time: 45 minutes

Ingredients

• 2 tablespoons vegetable oil
• 1 cup finely chopped onion
• 1 tablespoon minced ginger
• 2 garlic cloves, minced
• 1 Thai or bird’s-eye red chili
• 1 cup red lentils
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• 2 teaspoons turmeric
• 1 teaspoon ground ginger
• 1 cup canned chopped tomatoes
• Salt
• 3 tablespoons chopped cilantro

Directions

1. In a large saucepan over medium-low heat, heat oil, and sauté onion until softened. Add minced ginger and garlic; stir, and reduce heat to low.
2. Finely dice chili, keeping seeds if you wish to add more heat. Add chili, lentils, coriander, cumin, turmeric and ground ginger to pan. Stir until lentils are well coated with oil. Add tomatoes and 4 cups water. Raise heat to bring to a boil, then reduce heat until mixture is at a fast simmer. Cook uncovered until lentils are soft, stirring occasionally, about 25 minutes.
3. Season to taste with salt, and continue to simmer until mixture has thickened, about 10 minutes. If dal is too soupy, increase heat and cook for a little longer.
4. To serve, place dal in a serving bowl and sprinkle with chopped cilantro. If desired, shave thin strips of fresh coconut on top. Serve hot.

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