High Fructose Corn Syrup Free Gluten Free Coconut Dal
Total time45 min
Prep time10 min
Cook time35 min
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Learn more →Ingredients
4 servings
- 1 cup red lentils, rinsed
- 2 tbsp coconut oil
- 1 medium yellow onion, finely diced
- 4 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 tsp cumin seeds
- 1 tsp brown mustard seeds
- 1 tsp ground turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- ½ tsp cayenne pepper
- 1 can (14 oz) diced tomatoes
- 1 can (13.5 oz) full-fat coconut milk
- 2 cups water
- 1 tsp salt, plus more to taste
- 1 tbsp fresh lime juice
For serving
- 2 tbsp fresh cilantro, roughly chopped (optional)
- cooked rice or gluten free naan, for serving (optional)
Instructions
- 1
Heat the coconut oil in a large saucepan or Dutch oven over medium heat until shimmering. Add the cumin seeds and mustard seeds and cook, stirring, until the mustard seeds begin to pop and the cumin is fragrant, about 1 minute. Watch closely, as the seeds can brown quickly.
- 2
Add the onion and cook, stirring occasionally, until softened and translucent, about 6–7 minutes.
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