Indian Dahl is a flavourful, creamy soup made with red lentils, curry and coconut milk. Perfect served with a side of steamed basmati rice.
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The recipe Im going to share with you today is my version of the famous Indian Lentil Dahl, a soup I am in love with. I call this “my version” since I made some changes to the original recipe.
I am also going to share with you some tricks to make the beans more digestible.
Ingredients (serves 4):
- 250 g dry red lentils
- 1-1/2 tbsp curry powder
- 1 small onion, diced
- 1 small carrot, diced
- 2 celery, diced
- 2 tbsp coconut oil
- 1/2 can full fat coconut milk
- 1 tbsp salt
- black pepper
- 1/2 tbsp fennel seeds
- 1/4 tsp ginger in powder
- a few Kombu seaweed
- 4 leaves of Laurel
In a large bowl rinse the lentils until water runs clean. Then cover the lentil with filtered water, add the Kombu seaweed and let the lentils soak for 2-3 hours (or even overnight). The Kombu seaweed helps to soften beans, making them more digestible and less gassy.
Drain the beans from the soaking water, transfer them to a large pot, cover with water, add salt, bring to a boil and let simmer for about 30 min.
Drain again the beans from the cooking water and set aside. In a large pot heat up coconut oil, once melted add the curry powder, fennel seeds, black pepper and powdered ginger. Toast the spices for a few minutes, then add the diced onion, carrot and celery.
Cook on low for 5 minutes then add the lentils back to the pot, add 1-1/2 cup of water and the laurel leaves bing to a simmer and let cook for 20 minutes.
The lentils will start to break making the soup quite creamy. Stir in the coconut milk, cook for 5 more minutes. Adjust with salt if needed.
You Indian Dahl is ready! Serve it with some steamed rice if you fancy.
If you make this recipe, tag me on IG @the_fit_mediterranean!