Screenshot%202020-12-21%20at%2014.54_edi
 

Dal with Lime-Pickled Red Onion and Coriander Yoghurt

Serves 4

2 Tbsp of Coconut Oil or Vegetable Oil
1 Onion
2-Inch Piece of Ginger
4 Garlic Cloves
1 1/2 Cups of Red Lentils
1 Tsp Ground Turmeric
1 Tsp of Ground Coriander
1/2 Tsp of Cumin
1/2 Tsp of Ground Ginger
1/2 Tsp of Ground Cardamom
Pinch of Chilli Flakes
1 Lime
1 Red Onion
Pinch of Sugar
4 Tbsp of Plain Yoghurt (or vegan alternative)
Small Bunch of Coriander
Salt
Pepper

Warm the coconut or vegetable oil in a large pot over medium-high heat. Finely chop your onion, add it to the pan and cook, stirring occasionally, until softened and lightly browned. Finely chop the ginger and garlic, add it to the onions and cook for a minute. Add a 1/3 cup of water and simmer, stirring occasionally, for about 1 minute. Add the lentils, ground turmeric, ground coriander, cumin, ground ginger, ground cardamom, chilli flakes and season well with salt. Add 4 cups of water and bring to a boil. Reduce to low-medium heat, cover with a lid and simmer, stirring occasionally until the lentils are tender and most of the liquid is absorbed, about 15-20 minutes.

Grate the zest from the lime into a bowl and squeeze in the juice. Finely slice the red onion and add it to the bowl along with the sugar and a pinch of salt. Mix well and set aside.

Finely chop the coriander and mix it together with the yoghurt.

Serve the dal with the lime-pickled red onion, coriander yoghurt and a few grinds of black pepper.