A tasty vegan dal curry made with red lentils, coconut milk, and traditional Goan spices. It goes well with rice or bread.
Ingredients: 1 cup red lentils. 2 tomatoes, chopped. 1 onion, finely chopped. 3 cloves garlic, minced. 1-inch piece of ginger, grated. 1 green chili, chopped. 1 teaspoon mustard seeds. 1 teaspoon cumin seeds. 1 teaspoon turmeric powder. 1 teaspoon coriander powder. 1/2 teaspoon red chili powder. 1/2 teaspoon garam masala. 2 tablespoons coconut oil. 1 cup coconut milk. Salt to taste. Fresh cilantro leaves for garnish.
Instructions: Rinse the red lentils thoroughly and soak them in water for 30 minutes. In a pressure cooker or a pot, heat coconut oil over medium heat. Add mustard seeds and cumin seeds. Once they start to splutter, add chopped onions, garlic, ginger, and green chili. Saute until onions turn translucent. Add chopped tomatoes and cook until they become soft and mushy. Add turmeric powder, coriander powder, red chili powder, and garam masala. Mix well and cook for another minute. Drain the soaked lentils and add them to the cooker. Add 2 cups of water and salt to taste. Mix well. Pressure cook for 3-4 whistles or cook covered on a stovetop until lentils are soft and cooked through. Once the lentils are cooked, add coconut milk and simmer for 5 minutes. Adjust consistency by adding more water if needed. Garnish with fresh cilantro leaves and serve hot with rice or bread. Enjoy your delicious Goan Red Lentil Dal Curry!
Prep Time: 10 minutes
Cook Time: 20 minutes
Keller Brock
