Coconut Milk Red Lentil Dal with Kale

Print

With ImageWithout Image

Coconut Milk Red Lentil Dal with Kale

Yield 4

Author Stephanie Hamill, SantoshaPath.com

Prep time

10 Min

Cook time

20 Min

Total time

30 Min

This adaptation of a recipe by the Hemsley sisters is my absolute favorite dal, packed with flavor and different textures.

Ingredients

• 1T + 2 t ghee (divided)
• 1/2 t cumin seed
• 1/2 t fennel seed
• 1/2 t ground turmeric
• 1 large shallot cut into thin half moons
• 1 garlic clove finely chopped
• 2 t finely shopped ginger
• 1 whole dried chile, such as thai or cayenne
• 2 c vegetable broth
• 1/2 can unsweetened coconut milk (both solids and liquid)
• 1 cup red lentils rinsed
• 1 bunch cilantro
• 2 cups chopped kale
• Handful of chopped cashews
• 2 limes
• salt and pepper

Instructions

1. In a large saucepan, heat 1T of the ghee. Add cumin, fennel and turmeric over medium heat for about a minute, until fragrant.
2. Add remaining 2t ghee and shallots, cooking until softened and slightly caramelized, about 5 minutes.
3. Add the garlic and ginger and cook, stirring, for about a minute.
4. Remove and reserve half of this mixture for a topping.
5. Add the veggie broth, coconut milk, red lentils, chopped stems of the cilantro and dried chile to to saucepan and bring to a simmer. Cook on medium low heat, stirring occasionally, until lentils are tender, about 15 minutes.
6. Stir in the kale and cook until tender but still vibrant green, around 5 minutes.
7. Remove chile. Season with salt, pepper and lime juice to taste.
8. Serve with lime wedges, topped with reserved sauteed shallot mixture, cashews and cilantro leaves.
9. Delicious served over rice with roti.