Coconut Red Lentil Dal with Crispy Curry Leaves

Ingredients

• 1.5 cups red lentils
• 1 can coconut milk
• 1 piece yellow onion
• 4 pieces garlic cloves
• 2 tbsp fresh ginger
• 1 tsp ground turmeric
• 2 tsp ground coriander
• 2 tsp garam masala
• 1 tsp mustard seeds
• 20 pieces dried curry leaves
• 4 tbsp avocado oil
• 1 cup cherry tomatoes
• 1 piece lemon
• 1.5 cups jasmine rice
• 1.5 tsp kosher salt
• 1/4 cup fresh cilantro

Instructions

1. 1

   Rinse the lentils until the water runs clear. Simmer with 4 cups water, turmeric, and half the salt for 25 minutes until soft and creamy.

2. 2

   Cook jasmine rice according to package directions.

3. 3

   For the tempering (tarka): heat 3 tbsp avocado oil over medium heat, add mustard seeds until they pop, then onion, cooking 8 minutes until golden. Add garlic, ginger, coriander, and garam masala; cook 2 minutes.

4. 4

   Stir the tempered spices and coconut milk into the lentils. Simmer 10 minutes, then season with lemon juice and remaining salt.

5. 5

   In a small pan, fry the curry leaves in the remaining 1 tbsp avocado oil over medium heat for 1-2 minutes until crackly and crisp.

6. 6

   Dice the cherry tomatoes and toss with chopped cilantro and a pinch of salt for a fresh relish.

7. 7

   Serve dal over rice, topped with crispy curry leaves and the tomato relish.