March 29, 2021 / In food , veggie / Tagged as: red lentils, garlic, mustard seeds, cumin seeds, curry leaves, cardamon, ginger, red onion, tomatoes, coconut milk, avocado, coriander, chilli flakes, greek yoghurt

Red Lentil Dal with Avocado and Herbs

Total Cook Time

Prep 5 min Cook 30 min Serves 2

Ingredients

• 1 1/2 tbsp coconut or sunflower oil
• 3 garlic cloves, peeled and thinly sliced
• 1 1/2 tsp black and/or white mustard seeds
• 1 1/2 tsp cumin seeds
• 15 fresh curry leaves (or a little bit of green curry paste)
• 3 cardamom pods, bashed open (optional)
• 2 cm piece fresh ginger, peeled and very finely chopped
• 1 small red onion, peeled and thinly sliced
• 1 tsp palm sugar or brown sugar
• Salt and black pepper
• 120g split red lentils, washed
• 6 cherry tomatoes, halved
• 1 x 400ml tin coconut milk
• 1 avocado, peeled, stoned and thinly sliced
• Coriander or dill or basil leaves, to serve
• 1 tsp dried chilli flakes
• Greek or non-dairy yoghurt, to serve
• 2 eggs, fried, to finish (optional)

Method

1. Put the oil in a medium saucepan set over a medium–high heat. Once hot, add the mustard and cumin seeds, curry leaves, cardamom (if being used), ginger, sugar and a teaspoon of salt.
2. The mustard seeds should begin to pop immediately. Cook for 60 seconds before next ingredients.
3. Add the sliced garlic, onion and fry for three to five minutes, until fragrant and the onions are beginning to soften. Take care not to let the spices burn.
4. Add the lentils, tomatoes, coconut milk and 100ml boiling water. Bring to a boil, then turn down the heat to low and simmer gently.
5. Stir frequently for 22-25 minutes, until the lentils are creamy. Season to taste and, if need be, add a little more boiling water to loosen the dal to a consistency you like.
6. Serve in bowls topped with the avocado, herbs, dried chilli and a dollop of yoghurt; a fried egg is a delicious addition, too.

Notes

Half an avocado is generous. A “thumb” or two of avocado may be sufficient for your waistline!