Rich and flavourful... and in our opinion tastes way better than shop bought dhal..
2 tbsp Rice bran oil
3-4 Cloves Garlic
1 tsp minced ginger
4-5 Tbsp Tomato paste (more or less depending on how tart you like it)
2 tsp Milk curry powder
1 tsp ground coriander
1 tsp ground cumin
5 cups water
1 can coconut cream
2 cups dried red lentils
3-4 tbsp vegan chicken seasoning (more or less depending on how salty you prefer it)
3 tbsp nutritional yeast
2 tbsp coconut sugar
Heat oil in a large pot over medium heat. Add onions and panfry until golden and caramelised.
Add garlic and ginger and cook for another minute.
Add tomato paste, curry powder, coriander and cumin and cook for another 2 minutes stirring constantly.
Add water, coconut cream and lentils and stir well.
Bring to a boil and reduce heat to bring it to a simmer and cook partially covered for another 30-40mins or until lentils are soft. If you find the dahl is getting to dry/thick, you may need to add a little more water in the process.
Taste and adjust seasoning accordingly.
Delicious served with brown rice or basmati rice.