- Olive oil: 4 tablespoons
- Garlic, finely diced: 2 clove(s)
- salt: 0.5 tsp
- tomato paste: 1 tbsp
- red lentils, washed and drained: 300 g
- chopped tomatoes: 400 g
- coconut milk (light also works): 800 ml
- water: 400 ml
- vegetable stock: 1 tbsp.
- agave syrup: 1.5 tbsp.
- cumin: 3 tsp
- paprika powder: 3 tsp
- Turmeric: 1 tsp
- Chili powder: 1 tsp
- Chili flakes, optional: 1 tsp
- Ras el hanout, optional: 2 tsp.
- Paprika de la vera (smoked paprika powder), optional: 1 tsp.
- 1 large pan for the dal
- Blender to puree the dal, optional
- 1 avocado, optional
- 150 g coconut natural yogurt (vegan), optional
- 2 naan or pita breads, optional
Cut the garlic into very small cubes.
Heat a frying pan over medium-high heat.
Add 4 tbsp olive oil, the chopped garlic and the salt to the pan and fry for 2 min.
Now add the rest of the spices and fry them with the garlic and oil. You should get a spice paste that smells delicious. If you don't have a paste and everything seems a bit too dry, add some olive oil. Fry this spice mixture for about 3 minutes.
Now 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 broth and water. Bring to a boil and then cover and simmer on low heat for about 35 minutes. Please make sure to stir it every 15 minutes so that nothing burns.
After 35 minutes the dal should be creamy and thick. Now you can add some salt or vegetable broth (about 1-3 tsp), chili (to taste) and the agave syrup, puree if necessary and serve.