Vegan Indian cuisine? Yes, please: lentil dal with turmeric, cumin and garam masala.
Peel and very finely chop the onions, garlic and ginger.
Heat the oil or butter in a saucepan or frying pan and add the onions, garlic and ginger together with the spices. Sweat everything together for about 5 minutes.
Pour in the vegetable broth and lentils, bring to a boil and then reduce the heat. Simmer the whole thing for about 15-20 minutes.
Once the lentils have absorbed most of the liquid, stir in the coconut milk. Finally, season with salt, pepper and lemon juice, season to taste and then simmer for another 10 minutes. At the end, the lentils should be soft or slightly firm to the bite, depending on your taste. If necessary, add more water or coconut milk.
Garnish with parsley or cashews as desired.
The lentil dal can be enjoyed with freshly baked naan bread, rice or simply plain.
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