undull dahl

1 1/2 cups red lentils
2 tbsp sunflower oil
1 onion- finely chopped
5 cloves garlic-minced
1 large piece of ginger- peeled and minced
1 tbsp cumin seeds- toasted and ground
2 tbsp coriander seeds- toasted and ground
2 tbsp ground cumin
1 tbsp turmeric
1 tbsp apple cider vinegar
1 tsp maple syrup
sea salt
freshly ground pepper
1/2 cup coconut milk
In a large pot rinse and drain the lentils several times, until the water runs clear.
Cover with water and bring to a boil, cook until lentils fall apart. You will have to skim off the foam several times, I find using a ladle works the best.

Heat a saute pan and add oil.

Add onion, garlic and ginger, saute on low heat for at least 10 minutes.

On medium/high heat, in a small frying pan add the cumin seeds and coriander seeds, toast until they change to a darker colour or you can smell them. Grind in a coffee grinder if you have one, I don't so I use a mortar and pestle. Add to the onion along with the rest of the spices, cook for 2-3 minutes.
Add the onion and spice mixture to the skimmed off pot of lentils.

Season with vinegar,syrup,salt and pepper. Finish with coconut milk.


via housekitchen muffin