Vegan Lentil-Coconut Dahl

Dahl is one of my favorite foods, and luckily it's almost always vegan at Indian restaurants, so it's something I've ordered many times. However, for some reason it took me such a long time to make it at home myself, but after trying it out I realized, that it's actually really easy and quick to make! This version is my favorite so far, so I hope you try it and like it as well. :)

For 4-6 servings

Ingredients

For the dahl

• 2 cups yellow lentils (dry)

• 1 can of full-fat coconut milk

• 2 red onions

• 3-6 garlic cloves or 1 tsp garlic powder

• 1-2 tsp freshly grated ginger, or 1 tsp ginger powder

• 1 1/2 tbsp curry powder

• 1 tsp turmeric powder

• salt and pepper to taste

• 1 veggie stock cube

• 4 cups of water

For the rice

• 1 cup rice (dry), I used brown rice but feel free to use any kind of rice you like, or serve it with naan, pita bread or just on its own instead

• 2 cups of water

• salt to taste

Directions

First, start making the dahl itself! Dice and saute your onions in a splash of water, or some oil until it's translucent. Add the spices, ginger, and garlic (mince first, if using fresh), lentils, water, and coconut milk. Cook on medium-low heat for 25-35 minutes, or until the lentils are fully cooked and the dahl thickens.

Once it started cooking prepare your rice! In a pot combine 1 cup of rice with 2 cups of water and salt to taste. Bring it to a boil, then cook it on low heat until it absorbs all of the water, stirring occasionally, so it doesn't burn. When it's one cooking put a lid on the pot and let it steam and cool down a bit on the counter (for around 5-10 minutes).

Serve the dahl with the rice, naan, pita bread, or on its own and garnish it with some extra coconut milk if you like.