Lentil Dal with Coconut Tempering

Ingredients

• 1 cup red lentils, rinsed
• 4 cups vegetable broth
• 1 onion, diced
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 tsp turmeric
• 1/2 tsp cumin powder
• salt to taste
• For tempering:
• 2 tbsp coconut oil
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 8-10 curry leaves
• 1/4 cup unsweetened coconut flakes
• 2 dried red chilies

Method

1. Bring broth to boil, add lentils, turmeric, and salt; simmer for 15 minutes.
2. In another pan, sauté onion in 1 tbsp oil until golden; add garlic and ginger.
3. Add sautéed aromatics and cumin to lentils; simmer 10 more minutes until creamy.
4. In a small pan, heat 2 tbsp coconut oil and temper mustard seeds, cumin seeds, curry leaves, and dried chilies.
5. Pour tempering over dal and stir in coconut flakes.
6. Serve hot with rice or Indian bread.