The days are getting colder and we’re slowly gravitating towards heartier and warmer meals. This daal is perfect for when you’re craving something warm but don’t have an allplants meal on hand. Keep reading for this easy, creamy and comforting recipe.
2 tbsp coconut oil
1 white onion, finely chopped
2 tbsp tomato paste
2 tsp garam masala
1 tsp coriander
1 tsp cumin
1 tsp turmeric
400 g dry red lentils
1 tin coconut milk
6 cups water
½ tsp salt
Heat your coconut oil in a pot over medium heat. Add in the chopped onion and cook until softened (around 5 minutes). Add in tomato paste and cook to caramelise for 2-3 more minutes (until darker in colour and thicker).
Add garam masala, coriander, cumin and turmeric along with ¼ cup water. Cook for 2-3 minutes, and then stir the lentils in.
Add in the tin of coconut milk as well as 6 cups of water and salt, and bring to a boil. Reduce the heat to medium-low and simmer for about 15-20 minutes (depending on your lentils) until most of the liquid is absorbed and the dal looks creamy.
Remove the daal from heat, taste for salt and season to taste. Let sit for 10-15 minutes.
Serve daal with rice, crushed peanuts, coriander and a squeeze of lime juice.