Red Lentil Dhal
This is Breanna’s amazing recipe, with a couple minor tweaks.
- 2 tbsp butter
- 1 small white onion, diced
- 1 tsp mustard seeds
- 3 garlic cloves, pressed
- 1 to 2 tsp ginger, grated
- 2 tsp turmeric
- 1 tsp garam masala
- ½ tsp coriander seeds (or coriander)
- salt, pepper, red pepper flakes to taste
- 4 roma tomatoes, chopped
- 1 cup red lentils
- 1 can coconut milk
- 2 cups chicken broth
In a large pan, sautee onion and mustard seeds in butter on medium-low until translucent (about 5 minutes). Stir in garlic, ginger, and spices for about a minute. Add tomatoes, lentils, coconut milk, and 1½ cup broth, then the salt, pepper, and red pepper flakes.
Stir, cover, and allow to simmer to a soft stew-like consistency (about 25 to 30 minutes), stirring occasionally, and adding more broth if it begins to stick to the bottom of the pan.
Serve over optional rice and top with pine nuts. Add raw bell peppers and kale or spinach or cabbage on the side.