- olive oil: 4 tbsp
- garlic, finely diced: 2 clove(s)
- salt: 0.5 tsp
- tomato paste: 1 tbsp
- red lentils, washed and drained: 300 g
- chopped tomatos: 400 g
- coconut milk (skimmed also works): 800 ml
- water: 400 ml
- vegetable broth: 1 tbsp
- agave syrup: 1.5 tbsp
- cumin: 3 tsp
- paprika powder: 3 tsp
- turmeric powder: 1 tsp
- chilli powder: 1 tsp
- chili flakes, optional: 1 tsp
- Ras el hanout, optional: 2 tsp
- Paprika de la vera (smoked paprika powder), optional: 1 tsp
Cut the garlic into very small cubes.
Heat a pan over medium to high heat.
Add 4 tablespoons of olive oil, the chopped garlic and salt to the pan and fry for 2 minutes.
Now add the remaining spices and roast them with the garlic and the oil. The result should be a spice paste that smells delicious. In case you don't have any paste and everything seems a bit too dry to you add some more olive oil. Let the spice mixture simmer for about 3 minutes.
Add the tomato paste and fry it together with the spice paste for about 3 minutes.
Then add the lentils, chopped tomatoes, coconut milk, vegetable stock and water. Bring to a boil briefly, then cover the pan and let it simmer on low heat for about 35 minutes. Don't forget to stir every 15 minutes so that nothing gets burned.
After 35 minutes the dal should be thick and creamy. Now you can still add some salt or vegetable broth (approx. 1-3 tsp), chili (according to your liking) and agave syrup and if necessary puree it and then serve it.