Ingredients
- 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.
Other
- 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
Preparation
Step 1
Cut the garlic into very small cubes.
Step 2
Heat a frying pan over medium-high heat.
Step 3
Add 4 tbsp olive oil, the chopped garlic and the salt to the pan and fry for 2 min.
Step 4
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.
Step 5
Now add the tomato paste and fry it together with the spice paste for about 3 minutes.
Step 6
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.
Step 7
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.
