Creamy Coconut Lentil Dal

Ingredients

• 200g red lentils, rinsed
  400ml coconut milk
  400ml vegetable stock
  1 medium onion, finely chopped
  2 garlic cloves, minced
  1 tablespoon ginger, grated
  1 tablespoon curry powder
  1 teaspoon cumin seeds
  1 teaspoon turmeric powder
  1 tablespoon vegetable oil
  Salt, to taste
  Fresh coriander, for garnish
  Juice of 1 lime

Instructions

1. Heat the vegetable oil in a large saucepan over medium heat.
   Add the cumin seeds and fry for about 30 seconds until fragrant.
   Stir in the chopped onion and sauté for 5-7 minutes until softened and translucent.
   Add the minced garlic and grated ginger, cooking for an additional 1-2 minutes.
   Stir in the curry powder and turmeric, cooking for another minute to release the spices’ aromas.
   Add the rinsed lentils, coconut milk, and vegetable stock to the saucepan. Bring to a boil.
   Reduce the heat to low and simmer uncovered for 20-25 minutes, stirring occasionally until the lentils are soft and the dal is creamy.
   Season with salt and stir in the lime juice.
   Serve hot, garnished with fresh coriander.