Vegetarian Dhal Massala
You'll love this super comforting dhal massala, a classic of Indian vegetarian cuisine that warms your heart. The red lentils turn into a creamy texture blended with gentle spices and the sweetness of coconut milk. Each bite transports you to the fragrant streets of Delhi, with a perfect balance between the warmth of ginger and the roundness of cumin. Plus it's a simple, quick and affordable dish: ideal for a cosy dinner or to prepare your week's lunches. Get ready to go for seconds!
Ingredients
- red lentils200 g
- onion1
- garlic2 cloves
- fresh ginger1 piece (2 cm)
- crushed tomatoes400 g
- coconut milk200 ml
- ground turmeric1 teaspoon
- ground cumin1 teaspoon
- garam massala1 teaspoon
- chili powder (to taste)1/2 teaspoon
- fresh corianderA few sprigs
- coconut oil (or neutral oil)2 tablespoons
- saltTo taste
Nutrition
Instructions
- 1
Rinse the lentils several times under cold water. Finely chop the onion, mince the garlic and grate the ginger.
- 2
In a large pot, heat the oil and sauté the onion for 3-4 minutes until translucent. Add the garlic and ginger, cook for 1 minute.
- 3
Stir in the spices (turmeric, cumin, garam massala, chili) and mix well. Add the crushed tomatoes, coconut milk and lentils.
- 4
Pour in 500 ml water, season lightly with salt. Bring to a boil, then reduce the heat and simmer covered for 20-25 minutes, stirring occasionally. The lentils should be tender and the dhal creamy.
- 5
Adjust seasoning. If the dhal is too thick, add a little water; if too liquid, simmer uncovered for a few minutes.
- 6
Serve hot, garnished with fresh coriander, with basmati rice or naan bread.
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