Coconut Dal Curry

Name: Coconut Dal Curry
Cuisine: Indian
Ingredients: 1 tsp (5 mL) curry paste or powder; 1 tsp (5 mL) curry paste or powder; 1 tsp (5 mL) sugar; ½ tsp (2.5 mL) chili powder; ½ tsp (2.5 mL) salt; one 14 oz (398 mL) can coconut milk; 1 tsp (5 mL) garam masala (optional); Handful of chopped fresh cilantro (optional); 1½ cups (375 mL) dry red lentils; 1 large onion, chopped; Canola oil, for cooking; 2 to 3 garlic cloves, crushed; 2 large tomatoes, chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Spilling The Beans

By Julie Van Rosendaal and Sue Duncan

Published 2011

About

In India, the term dal refers to around 60 varieties of dry pulses—in North America, it most often refers to a curried dish made out of them with tomatoes, garlic, and spices. It’s great served with rice or naan, or alongside other curried dishes.

Ingredients

1½ cups (375 mL) dry red lentils
Canola oil, for cooking
1 large

Asia
India
Main course
Vegan
Gluten-free

Method

Put the lentils in a medium saucepan, cover with water by an inch or so, bring to a boil, and simmer for 15 to 20 minutes, until soft. Drain. Meanwhile, heat a good drizzle of oil in a separate saucepan and sauté the onion for 7 to 8 minutes, until golden. Add the tomatoes and garlic and cook for another 5 minutes. Add the curry paste, sugar, chili powder, and salt, then the cooked lentils, and