Black lentils dal

Creamy black lentils dal, best served with brown rice or quinoa.


  • 200g black lentils soaked for 2 hours
  • 2tbsp olive oil
  • 1 onion
  • 1tbsp grated fresh ginger
  • 3 bay leaves
  • 250ml coconut milk
  • 500ml tomato purée or canned tomatoes
  • 1tsp ground turmeric
  • 2tsp ground cumin
  • 2tsp ground coriander
  • 2tsp garam masala
  • 1tsp cinnamon
  • 1/2tsp paprika
  • 1/2tsp smoked paprika
  • 2tsp salt
  • 1tsp chili powder


Heat olive oil in the pan and sauté onion, ginger and bay leaves.
Add all the spices and fry until aromatic. Add soaked lentils, tomatoes, coconut oil, salt and cook for around 25 minutes.
Serve with rice, topped with fresh coriander.


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