White Girl Dahl (Indian-Spiced Red Lentil, Tomato and Coconut Stew)

Ingredients

• Butter

  Unsalted

  4 tbsp or 57g

• Onions

  Raw

  1 large or 150g

• Garlic

  Raw

  2 cloves, minced or 6g

• Ginger

  Spices, ground

  100g

• Curry powder

  Spices

  2 tbsp or 13g

• Cayenne pepper

  Spices, red or cayenne

  1 tsp or 2g

• Water

  Plain, clean water

  3 cup or 710g

• Coconut milk

  Nuts, raw (liquid expressed from grated meat and water)

  1 ¾ cup or 420g

• Tomato paste

  Canned, without salt added

  2 tbsp or 32g

• Tomatoes

  Crushed, canned

  2 can (15 oz) or 850g

• Lentils

  Sprouted, raw

  1 ½ cup or 116g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Curry paste

  2 tsp or 10g

• Salt

  Table

  1 dash or 0.4g

Directions

1. Heat 2 tablespoons of the pot in a heavy-bottomed pot (I use my Le Creuset Dutch Oven) set over medium-high heat. Add the onions and cook until they are soft and starting to brown (5-7 minutes at least). Add the garlic and grated ginger and continue to cook, stirring regularly so the garlic doesn't burn, until the mixture is brown and very fragrant.
2. Stir in the curry powder and cayenne (if using) and let them cook for about 30 seconds. Be careful not to let the spices burn.
3. Add the water, coconut milk, tomato paste, and the tomatoes and their juices, crushing each tomato between your fingers as you add it to the pot. Stir in the lentils.
4. Bring the mixture to a boil, then reduce the heat to low and let it simmer until the lentils are very soft and most of the liquid has been absorbed. This will take about 30-40 minutes, but the time will depend on the lentils you use.
5. Stir in the remaining 2 tablespoons of butter (and more if you want to make this dahl a little richer), lemon juice, garam masala and salt (I usually add at least 1 teaspoon of sea salt).
6. Serve over rice or quinoa, garnished with yogurt, chili flakes and cilantro.
7. Leftovers will last for several days in the fridge or can be frozen for a few months at least. The flavour in this dish gets better with age.
8. Recipe by: Sarah (source: http://kiwiandbean.com/white-girl-dahl-indian-spiced-red-lentil-tomato-and-coconut-stew/)