Prep Time: 6 minutes

Cook Time: 42 minutes

Total Time: 48 minutes

Calories: 366kcal

1 cup red Lentils 190 g masoor dal
3 cup stock 710ml
1 can diced tomato 400g
1 can coconut milk 400ml
2 tsp coconut oil
1 tsp cumin Seeds
1 small onion diced
3 cloves garlic minced
1 inch ginger grated
1 green chilies optional
½ tsp turmeric powder
1/2 tsp chilli powder
1 tsp garam masala
1 tsp curry powder
1/2 tsp ground cumin
1/2 tsp ground coriander
salt to taste
juice of 1/2 Lemon
2-3 Tbsp coriander leaves
Heat coconut oil in a pan, add cumin seeds and allow the seeds to pop.
Now add onion, ginger, garlic, sliced green chilli and saute for 1 min.
Add the spice powders and saute for 1 minute to mix well into the onion masala.
Add the tomato and stir to mix well with the onion and spices.
Now add red lentils, stock, cover, and cook for 25-30 minutes.
Stir in coconut milk, cover, and cook for another 8-10 minutes.
Squeeze in lemon juice, sprinkle coriander leaves and serve hot.
If you prefer the lentil curry less creamy, use 1/2 the can of coconut milk.
To speed up the process, you can use 1 tbsp of ginger garlic paste.
Calories: 365kcal | Carbohydrates: 39.5g | Protein: 15.4g | Fat: 17.8g | Saturated Fat: 14.8g | Sodium: 1294mg | Potassium: 692mg | Fiber: 17.9g | Sugar: 6.4g | Calcium: 72mg | Iron: 5mg