Red Lentil Dal with Coconut, Lemongrass and Lime

A creamy red lentil dal that combines Indian spices with coconut milk, lemongrass and lime. Served with fresh coriander, and it comes together quickly.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 150 g Red lentils
• 400 ml Coconut milk
• 500 ml Water
• 1 Stück Onion
• 2 Stück Garlic cloves
• 1 Stück Ginger (about 2 cm)
• 1 Stück Lemongrass stalk
• 1 Stück Thai chili
• 1 Stück Tomato
• 0.5 TL Turmeric, ground
• 1 TL Cumin, ground
• 1 TL Sugar
• 2 EL Cooking oil
• 1 Stück Lime
• 1 Bund Coriander, fresh
• Salt

Method

1. Finely dice the onion and garlic. Peel the ginger and finely grate it. Remove the outer layers of the lemongrass and finely chop the lower half. Halve the chili lengthwise and remove the seeds if you want it milder. Dice the tomato small.
2. Heat the oil in a pot over medium heat. Sweat the onion, lemongrass and ginger in it for about 4 minutes until translucent.
3. Add the garlic, chili, turmeric and cumin and fry for 1 minute, stirring, until fragrant.
4. Rinse the lentils cold, then add them to the pot with the tomato, water and coconut milk. Bring to a boil, then reduce the heat and simmer the dal over low heat for about 15 to 20 minutes, until the lentils break down and the texture is creamy. Stir occasionally and add a little more water if needed.
5. Remove the lemongrass and chili. Season with sugar, salt and the juice of the lime.
6. Rinse the coriander, pick off the leaves and chop them roughly. Divide the dal into bowls, sprinkle with coriander and serve hot.