This is one of my latest passions! I’m really into chilli now so it was only natural that it would end up in a dish like this. Together with roasted coriander and cumin seeds it creates a flavour that is hard to beat.
No photo could show you how flavourful this dish is!
The only thing I can do, is to beg you to try this! With only 9 ingredients it is pretty easy to make. Once you have the flavours spreading in your mouth, you’ll be very happy you went to make it! 🙂
I like my food more often hot than not, but of course you can skip the chili or sub for a less hot one.
Because I’m using sun-dried tomatoes, which are treated with salt, I don’t think you need to add any salt. With garlic and chili you have enough kick that you won’t even miss it 😉
For 4 portions you’ll need:
1 cup red split lentils (soaked in filtered water for at least 6 hours then drained)
1 small onion
1 tablespoon coconut oil
1 teaspoon whole coriander
1 teaspoon cumin seeds
1 Thai birds eye chili, finely chopped
10 dried tomatoes, soaked in 1 cup of water
1 can coconut milk
1-2 cloves of garlic, minced
1. Peel and chop the onion into small cubes. Heat the coconut oil in a large frying pan (a wok works very well here) and then cook the onions, stirring well, until they start to turn golden. Then add the coriander and cumin seeds and roast them for another 2 minutes or so.
2. Add the chopped chili, soaked lentils and coconut milk to the frying pan. Stir well and let cook.
3. Blend the dried tomatoes in the water that you soaked them with until they are a fine cream. I use my high-speed blender for this. Add to the frying pan.
4. After about 5 minutes (or more) the lentils should have soaked up a lot of the fluid and start to turn soft. Turn off the heat and when the Dal has stopped boiling, add the minced garlic.