Ingredient List:

1 cup moong dhal, rinsed

1 teaspoon salt or to taste

1.75 litres of water

2 tablespoons coconut oil or sunflower

1 large onion, finely diced

1/2 teaspoon cumin seeds

1 teaspoon fenugreek seeds

1 bay leaf

1 cinnamon stick

1 teaspoon ground coriander

2 teaspoon garlic, finely grated

1 teaspoon ginger, finely grated

1/2 teaspoon turmeric

1/2 teaspoon chilli powder

1/2 teaspoon curry powder

1 1/2 teaspoons garam masala

200 grams chopped tomatoes

100 ml coconut cream

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Method:

Step 1: Place a medium pot over a medium to high heat. 

Step 2: Add the moong dhal. 

Step 3: And salt and 1 litre of water.  

Step 4: Cover with a lid and cook the dhal halfway, for about 15 minutes. 

Step 5: Remove from the heat and then drain all the excess water. 

Step 6: Set aside the half cooked dhal.

Step 7: Using the same pot, add coconut oil.

Step 8: Add whole spices, bay leaf and onion.

Step 9: Sauté until the onion is soft. 

Step 10: Add ground spices, ginger, garlic and sauté for the 30 seconds. 

Step 11: Add tomato and cook for 5 to 7 minutes or until most of the liquid has evaporated. 

Step 12: Add the lentils with 750 ml of water and cook until the lentils are soft. 

Step 13: Add the coconut cream and cook for a final minutes or a low to medium heat. 

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Best served with basmati rice, roti or naan. 

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