Dairy-Free Lentil Daal with Coconut Milk

Ingredients

• 1 cup Red Lentils
• 1 can Coconut Milk
• 2 cups Water
• 1 medium Onion, chopped
• 2 cloves Garlic, minced
• 1 tsp Ginger, grated
• 1/2 tsp Turmeric Powder
• 1/2 tsp Cumin Powder
• 1/2 tsp Coriander Powder
• 1/4 tsp Garam Masala
• 1 tsp Salt
• 1/4 cup Cilantro, chopped
• 2 cups Rice

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Place the 1 cup of red lentils in a fine-mesh sieve and rinse them under cool running water until the water runs clear.
2. 2In a large heavy-bottomed pot, combine the rinsed 1 cup of red lentils, 1 can of coconut milk, 2 cups of water, the 1 medium onion (chopped), 2 cloves garlic (minced), 1 tsp ginger (grated), 1/2 tsp turmeric powder, 1/2 tsp cumin powder, 1/2 tsp coriander powder, 1/4 tsp garam masala, and 1 tsp salt.
3. 3Place the pot over medium-high heat and bring the mixture to a rolling boil, about 5-7 minutes. Once boiling, reduce the heat to low, cover the pot, and let it simmer gently for 25-30 minutes. Stir occasionally to prevent sticking. The lentils are done when they are very soft and have broken down, creating a thick, stew-like consistency.
4. 4Stir in the 1/4 cup of chopped cilantro until it is evenly distributed throughout the daal.
5. 5Serve the dairy-free lentil daal hot, alongside 2 cups of cooked rice.

Substitutions

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