RED LENTIL DAHL - Creamy & dreamy

 RED LENTIL DAHL - Creamy & dreamy

This one was a bit of a surprise...the fav dish out of 5 for an Indian feast night! Sooo easy, fast and really cheap to make. It was also really nice the next day heated up.

(the pic has spiced tofu on it...I didn't add that.

This one is an absolute make again!

Ingredients

* 2 tbsp oil
* 1 white onion, diced
* 5 garlic cloves, minced
* 3 tsp fresh ginger, minced
* 1 tsp turmeric
* 1 tsp ground coriander
* 1 tsp ground cumin
* 1 tsp paprika powder
* 1 tsp mustard powder
* 1 cinnamon stick
* 2 bay leaves
* Salt and pepper, to taste
* 300g dry red lentils
* 780ml veggie broth
* 1 can (400ml) coconut milk
* 1 can (400g) crushed tomatoes
* 2 tsp brown sugar
* Juice of 1 lime

Toppings:
* plain yoghurt
* Fresh cilantro
* Sliced green chili

Instructions

1. In a large pot, heat oil over medium heat. Add onion, garlic, and ginger, and sauté for 4–5 minutes until fragrant.
2. Add turmeric, coriander, cumin, paprika, mustard powder, cinnamon stick, bay leaves, salt, and pepper. Stir for 1 minute to toast the spices.
3. Pour in the lentils and veggie broth. Stir, cover, and simmer for 10 minutes.
4. Add the crushed tomatoes and coconut milk. Simmer uncovered for another 10 minutes, stirring occasionally.
5. Finish with brown sugar, lime juice, and adjust salt and pepper to taste.
6. Serve the dahl in bowls topped with  yoghurt, fresh cilantro, and green chili.