Heat 1 tbsp oil in non-stick saucepan and sauté the onion for 4 – 5 minutes until slightly golden.
Add spices, red lentils, tomato puree, stock and salt. Bring to the boil and then simmer on a low heat for about 20 minutes or until thick.
Stir through coconut yoghurt for 1 minute to warm through.
Heat the oil in a clean pan. Add the cumin and mustard seeds and cook for 1 minute on a medium heat until they sizzle.
Add the garlic, ginger, chilli and curry leaves and cook for 1 – 2 more mins on a medium/ low heat until the garlic is golden.
Serve the dahl in bowls and top / stir through the tarka, fresh coriander, squeeze of lime juice and an extra dollop of coconut yoghurt.
1 tbsp olive or avocado oil
1 medium yellow onion, thinly sliced
1 tsp ground turmeric
1 tsp garam masala
1/2 tsp chilli powder
1 tsp ground coriander
1/2 tsp ground ginger or 1 tsp fresh, minced
1.5 cups split red lentils, rinsed + drained
1 tbsp tomato puree
1 litre stock
3/4 – 1 tsp flaked salt
1/2 cup Cocos Organic natural coconut yoghurt alternative
2 tbsp light olive oil or avocado oil
1 tbsp cumin seeds
1 tbsp black mustard seeds
3 cloves garlic, thinly sliced
1 inch fresh ginger, peeled + thinly sliced into matchsticks
1 finger green or red chilli, thinly sliced
10 fresh curry leaves
2 tbsp fresh coriander, finely chopped
Fresh coriander, finely chopped
Fresh lime juice
Coconut Yoghurt Alternative