Dal with tomatoes and coconut

Dal, or dahl, is an average Indian lentil dish. Enhanced with tomatoes, coconut milk, coriander and ground coconut, it turns into a veggie-lover delicacy. You may be interested to read calzone dough no yeast recipe/ Moroccan coffee with cinnamon recipe/ 

Main course Per 4 people

• 1onion
• 1 tablespoon of coconut oil
• 2 tbsp of curry madras
• sale
• 300 g of red lentils
• 1 box of 400 g chopped peeled tomatoes
• 6 dl of vegan vegetable broth
• 4 dl of coconut milk
• 20 g of grated coconut
• ½ bunch of coriander
• 1 lime

1. Chop the onion. Heat the coconut oil and sauté the onion. Sprinkle with curry and add salt. Add the lentils and fry them briefly. Add the tomatoes, the stock, ¾ of the coconut milk and simmer for approx. 15 minutes.

2. Meanwhile, lightly toast the grated coconut in a non-stick pan. Coarsely chop the coriander leaves and stems. Cut the lime into wedges. Season the dal with salt and curry. Serve it in bowls and refine it by adding the rest of the coconut milk, the coriander, the grated coconut and the lime wedges. Serve as desired with focaccia.