Curry Lentil Dal

Method

1. Heat the coconut oil in a large pot over medium heat. Add the diced onion and cook for 5 minutes until soft and translucent.
2. Add the garlic and ginger, cooking for 1 minute. Stir in the Signature Curry Blend and Golden Turmeric, toasting the spices for 30 seconds.
3. Add the rinsed lentils, coconut milk, and vegetable stock. Stir well and bring to the boil.
4. Reduce the heat, partially cover, and simmer for 20-25 minutes, stirring occasionally. The lentils should break down into a thick, creamy dal.
5. Season with salt to taste. If the dal is too thick, add a splash of water or stock to loosen.
6. Serve in bowls topped with fresh coriander and a squeeze of lemon.

Tips

• The Signature Curry Blend eliminates the need for multiple spice jars. Combined with turmeric, it gives this dal a deep, complex flavour.
• Stir frequently towards the end of cooking as the thickened dal can stick to the bottom of the pot.
• This dal thickens considerably as it cools. When reheating, add water to bring it back to the right consistency.

Serving Suggestions

Serve with steamed basmati rice, warm naan, or roti. Top with a swirl of coconut cream and crispy fried onions for restaurant-style presentation.