Step 1/4
- 2 carrots
- 2 potatoes
- 20 g cilantro
- 1 onion
- 3 cloves garlic
- 1 chili
- 15 g ginger
Peel and cut carrots and potatoes into bite-sized pieces. Thinly slice cilantro. Mince onion, garlic, chili, and ginger.
Step 2/4
- 200 g lentils
- 1 tbsp tomato paste
- 4 tsp coriander seeds
- 2 tsp cumin
- 2 tsp turmeric
- 2 tsp garam masala
- butter for frying
- large saucepan
- cooking spoon
In a large saucepan, sauté onions, garlic, chili, and ginger over medium heat until golden brown. Add potatoes and carrots and sauté for approx. another 4 – 5 min. Add lentils and sauté for a further 2 – 3 min. until they are slightly translucent. Add tomato paste and spices and, stirring constantly, sauté for approx. 1 – 2 min. until fragrant.
Step 3/4
- 800 ml vegetable stock
- salt
Deglaze with vegetable stock and season with salt. Bring to a boil, turn heat down to low, and let simmer for approx. 15 – 20 min. or until the lentils are soft.
Step 4/4
Incorporate coconut milk into dal and reheat. Season to taste with salt, sugar, and lemon juice if desired. Garnish with cilantro and serve together with homemade naan.