Coconut masoor dal

Описание: South Indian curry where red lentils are simmered in a fragrantly spiced tomato and coconut milk.

Ingredients:
300 g red lentils
4 medium tomatoes, finely chopped
1 medium red onion, finely diced
4 cloves garlic, minced
3 cm ginger, grated
2 green chillies, sliced lengthwise
2 tsp cumin seeds
2 tsp turmeric powder
2 tsp ground coriander
0.5 tsp chilli powder
2 tsp garam masala
400 ml coconut milk
700 ml vegetable stock
1 handful fresh coriander, chopped (plus extra to garnish)
1 lemon, cut into wedges
2 tsp salt
2 tbsp ghee

Instructions:
Thoroughly rinse the red lentils and prepare all the vegetables and aromatics beforehand.
Heat the ghee in a large pot over medium heat. Add the cumin seeds and let them sizzle for 30 seconds until aromatic. Add the red onion and sauté until softened.
Stir in the garlic, ginger and green chilli. Cook for another minute until fragrant.
Add the chopped tomatoes and a pinch of salt. Cook for 5–7 minutes, stirring occasionally, until the tomatoes break down and form a paste.
Mix in the turmeric powder, ground coriander and chilli powder. Add the rinsed red lentils and stir to coat them in the spice mixture.
Pour in the vegetable stock and bring to a boil, then lower the heat and let it simmer covered for 10–15 minutes. Stir occasionally, until the lentils are very almost tender.
Stir in the coconut milk and allow to simmer covered for a final 5 minutes.
Add the garam masala and chopped fresh coriander at the end, stirring well. Adjust the consistency with more stock or water if needed (it will thicken as it rests).
Garnish with a little more chopped fresh coriander and serve with lemon wedges.

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