White Girl Dahl (Indian-Spiced Red Lentil, Tomato and Coconut Stew

• Vegetarian
• Gluten free

• Produce

  • 1 Cilantro, fresh
  • 2 cloves Garlic
  • 1 2 inch piece Gingerroot
  • 1 Large or 2 small onions
  • 1/2 Lemon, Juice of
  • 1 1/2 cups Red lentils, dried
  • 1 796 mL (28 oz can Tomatoes, whole

• Canned Goods

  • 1 400 mL (13.5 oz can Coconut milk, full-fat
  • 2 tbsp Tomato paste

• Baking & Spices

  • 1/2 tsp Cayenne pepper
  • 2 tbsp Curry powder
  • 2 tsp Garam masala
  • 1 Sea salt

• Dairy

  • 4 tbsp Butter, unsalted

• Liquids

  • 3 cups Water

Found on kiwiandbean.com

Description

Ingredients

• 4 tablespoons unsalted butter, divided
• 1 large or 2 small onions, finely chopped
• 2 cloves garlic, crushed
• A 2 inch piece of gingerroot, finely grated
• 2 tablespoons curry powder (use a good quality one from a brand you trust)
• ½ to 1 teaspoon cayenne pepper (optional)
• 3 cups water
• 1 400 mL (13.5 oz) can of full-fat coconut milk
• 2 tablespoons tomato paste
• 1 796 mL (28 oz) can of whole tomatoes (ideally unsalted)
• 1½ cups dried red lentils
• Juice of half a lemon
• 2 teaspoons garam masala
• Sea salt, to taste
• Fresh cilantro, yogurt, chili flakes and cooked basmati rice or quinoa for serving

Directions

• Heat 2 tablespoons of the pot in a heavy-bottomed pot (I use my Le Creuset Dutch Oven) set over medium-high heat. Add the onions and cook until they are soft and starting to brown (5-7 minutes at least). Add the garlic and grated ginger and continue to cook, stirring regularly so the garlic doesnt burn, until the mixture is brown and very fragrant.
• Stir in the curry powder and cayenne (if using) and let them cook for about 30 seconds. Be careful not to let the spices burn.
• Add the water, coconut milk, tomato paste, and the tomatoes and their juices, crushing each tomato between your fingers as you add it to the pot. Stir in the lentils.
• Bring the mixture to a boil, then reduce the heat to low and let it simmer until the lentils are very soft and most of the liquid has been absorbed. This will take about 30-40 minutes, but the time will depend on the lentils you use.
• Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).
• Serve over rice or quinoa, garnished with yogurt, chili flakes and cilantro.
• Leftovers will last for several days in the fridge or can be frozen for a few months at least. The flavour in this dish gets better with age.