- cutting board
- frying pan
Finely dice the onion and mince the garlic cloves. Add both to a pan with some olive oil on medium heat. Allow to cook for 2 mins.
Roughly chop the tomatoes into medium-sized chunks and add to the pan.
- ½ tsp ground cumin
- ½ tsp smoked paprika powder
- ½ tsp curry powder
- ½ tsp chili powder
Add the spices to the pan, and cook for a further 3 mins.
- 140 g red lentils
- 400 ml coconut milk
Add the rinsed red lentils followed by the tinned coconut milk. Stir and bring the mixture to the boil, then reduce the heat so that the mixture comes to a simmer. Leave for 40 mins, stirring every 10 mins.
If the mixture becomes dry, top up with stock.
- 3 tbsp coconut yogurt
- 1 onion
- 1 tsp chili flakes (for serving)
- 1 pinch parsley
Pour the Dahl into a bowl, and add a dollop of coconut yoghurt and some chilli jam. Roughly chop some parsley and add to garnish along with the chilli flakes.