Red Lentil Dal Recipe

Ingredients

• 2 tablespoons virgin coconut oil, or vegetable oil
• 1 medium yellow onion, finely chopped
• 1 (2-inch) piece ginger, peeled, finely grated
• 2 garlic cloves, finely grated
• 1 1/2 cups red lentils, rinsed (can sub other types of lentils)
• 2 teaspoons ground coriander
• 1 teaspoon ground turmeric
• 1/2 teaspoon ground cardamom
• Pinch of crushed red pepper flakes
• Juice of 1 lime
• 1 small red onion, very thinly sliced into rounds, rinsed
• Pinch of sugar
• 1/2 cup Forager Project unsweetened plain cashew milk yogurt
• Cooked Jasmine or Basmati rice (for serving)
• Kosher salt, to taste
• Freshly ground black pepper, to taste

Prep

• Heat oil in a medium pot over medium-high heat. Add onion and cook, stirring occasionally, until softened and lightly browned around the edges, 5–7 minutes.
• Add ginger and garlic and cook, stirring often, just to take the edge off garlic, about 30 seconds. Add ⅓ cup water and simmer, stirring occasionally, until water evaporates about 1 minute.
• Add the lentils, coriander, turmeric, cardamom, and red pepper flakes and cook, stirring, until fragrant, about 30 seconds.
• Add 4 cups water to the lentil and spice mixture and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until the lentils are very tender and most of the liquid is absorbed, 20-25 minutes; season with salt and black pepper to taste.
• Cover dal with a lid and keep warm over low heat while you make the toppings.
• Finely grate the zest from lime into a small bowl. Cut lime in half and squeeze juice into a bowl (approximately 2 tablespoons). Add red onion, sugar, and a large pinch of salt and toss, squeezing onion with your hands to help it soften quickly.
• Mix cashew milk yogurt and 2 tablespoons water in a small bowl; season with salt.
• Serve dal over rice and top with the cashew milk yogurt sauce and pickled onions.