Creamy Coconut DalVeg

1

Wash the red lentils thoroughly under water and set them aside.

2

Dice the onion and mince the garlic. Peel the carrots and slice them into quarter-inch thick half-moons.

3

Heat ghee or sunflower oil in a pot over medium-high heat.

4

Add the cumin seeds and allow them to brown slightly to flavor the oil.

5

Add the diced onions to the pot and cook until they soften.

6

Stir in the turmeric, coriander powder, a pinch of asafetida, and a small amount of red chili powder. Mix in the minced garlic and cook briefly.

7

Add the sliced carrots and a sprinkle of salt to the pot. Stir in the washed red lentils, followed by three cups of water.

8

Bring the mixture to a boil, then reduce the heat and simmer for approximately 25 minutes until the carrots and lentils are tender.

9

Stir in the tamarind paste and tomato paste. You can adjust the balance of tanginess and sweetness to your preference.

10

Pour in the can of coconut milk and heat the mixture through.

11

Serve the dal warm, ideally over a bed of turmeric rice, garnished with fresh cilantro or mint, and accompanied by a side of yogurt.