Black Lentil

Ingredients:

• 1/2 cup pre-soaked black lentils*
• 2 pieces garlic
• small piece ginger
• 1 red onion
• 1 Roma tomato
• 3 tbsp chili oil
• 1 tsp cumin seeds
• 1/2 tsp turmeric
• 1 tsp sweet paprika
• 1 tsp coriander
• 2 tsp garam masala
• 1/2 tsp cayenne pepper
• generous pinch of salt
• 3 tbsp tomato paste
• 1 1/2 cups water
• 2+2 tbsp coconut cream

Directions:

1. Drain the pre-soaked lentils and set it aside. Grate the garlic and ginger. Finely dice the red onion. Dice the Roma tomato

2. Heat up a sauté pan to medium heat. Add the chili oil followed by the cumin seeds. Fry the seeds for a few seconds, then add in the red onions. Sauté for 3-4min

3. Add the garlic and ginger. Sauté for about 2min. Add the turmeric, sweet paprika, coriander, garam masala, cayenne pepper, and salt. Cook the spices for about 1min

4. Add the tomato paste and cook for about 1min. Add the Roma tomatoes and cook for a couple of minutes

5. Add the black lentils, give the pan a good stir, and cook for about 1min

6. Add the water give the pan a good stir. Turn up the heat and bring to a boil. Give the pan another good stir, then cover and cook on medium low for about 30min

7. Use a fork to mash down some of the lentils. Add 2 tbsp of coconut cream and stir

8. Plate the dal and drizzle over some more coconut cream. Garnish with fresh cilantro and serve with rice or naan

*soak the black lentils overnight with 2-3 cups of water