Yellow Lentil Dahl

Chef Tajahi Cooke of Freedom Street Social | Denver
Yield: 8 servings

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Adapted by StarChefs | june 2022

INGREDIENTS:

Dahl:
1 tablespoon olive oil
1 large yellow onion, minced
5 cloves garlic, minced
1 tablespoon peeled and grated ginger
1 tablespoon garam masala
1 teaspoon ground turmeric powder
½ teaspoon red pepper flakes
1 ½ cup dried yellow lentils
One 8-ounce can diced tomatoes
1 ½ cup coconut milk
3 cups vegetable broth
1 tablespoon lemon juice
1 teaspoon salt

To Assemble and Serve:
White rice
Naan

METHOD:

For the Dahl:
In a large pot over medium flame, heat olive oil. Add onion and sauté until translucent and aromatic, approximately 5 minutes. Add garlic and ginger; sauté until fragrant. Stir in garam masala, turmeric, and red pepper flakes. Add a few tablespoons of water to prevent the mixture from drying out. Add lentils, tomatoes, coconut milk, and vegetable broth. Stir the dhal, increase heat to high, and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are cooked through and soft, approximately 15 minutes. Add lemon and season with salt. 

To Assemble and Serve:
Ladle Dahl into a serving bowl. Serve with white rice and naan.

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