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Esau's Red Lentil Pottage (aka Tarka Dahl)

What you need: 

2 hefty tablespoons ginger-garlic paste
(I use
1 medium red onion, chopped
3 tablespoons oil
1 heaping teaspoon curry powder (I use MDH Curry Masala from India)
1/2 teaspoon spicy paprika, to taste
1/2 teaspoon cumin powder
1/2 teaspoon coriander powder
salt, to taste
1 (14 ounce) can coconut cream (I use Aroy-D)
1 cup red lentils, rinsed
2 cups whole canned tomatoes, squished
1 cup broth or water
1 pound frozen spinach

What you do: 

1. Saute the ginger, garlic and onions in the oil until tender. Add spices and stir well.
2. When fragrant, add coconut cream. Stir in lentils. Add remaining ingredients and mix well.
3. Cook on low heat (you may want to use a heat diffuser to stop it sticking) until lentils are creamy and cooked through.
Serve over rice. Feed to "an hairy man."
Source of recipe: My version of tarka dahl, an Indian classic. The name comes from so many "red" ingredients.

Preparation Time: 
15 min, Cooking time: 20 min
Cooking Time: 
20 min
Recipe Category: 


excellent.  Really really good.  I saw this recipe and knew that I would like it, but even so it was better than I'd expected.  Both OH and I think it's possibly even better than our previous favourite dahl recipe:  It's quite similar and just as easy to make as that one, but more depth in the flavour.

I did make a few changes - used one can of tomatoes, which was 1.5cups and so upped the broth by half a cup, used half coconut milk and half soy milk (just coz I didn't have enough coconut milk), used 1T minced garlic and 1T minced ginger instead of the paste, and didn't use the spinach as I didn't have any.

I am definitely keeping this recipe to make again.  I bet it would be even better made as written.  Thanks for an amazing recipe Yabbit.

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