Scale

3 tablespoons extra virgin olive oil, or another neutral oil (canola, coconut)

1 medium yellow or red onion, diced

3 cloves garlic, minced

1 teaspoon each: Kosher salt, turmeric, paprika, garam masala

1/2 teaspoon each: cumin, coriander

1 cup red lentils

2.5 cups water

1/2 cup tomato sauce

1 cup full fat coconut milk (from the can)

Optional: Cilantro for garnish, naan bread for dipping

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In a large cast iron skillet over medium heat, add oil and heat until it shimmers.

Add the onion and saute until translucent, about 3 minutes. Add garlic and saute for an additional minute.

Add all the spices and salt and stir in with the onions and garlic.

Add the lentils, water, and tomato sauce. Cover, turn heat to low and simmer for 10 minutes.

Stir in the coconut milk and simmer uncovered for 5 more minutes.

Use a little extra coconut milk to stir into the finished dal.

Serve with naan bread if you choose.

– instead of using extra coconut milk to stir in at the end, you could use a coconut yogurt.