Masoor Dal (Red Lentil Dal Recipe)

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• 1 tablespoon vegetable oil (or use coconut oil)
  Ingredient note

  Source: 1 tablespoon vegetable oil (or use coconut oil)
• 1 each onion (chopped)
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  Source: 1 onion (chopped)
• 2 each jalapeno peppers (chopped use bell pepper for milder heat)
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  Source: 2 jalapeno peppers (chopped use bell pepper for milder heat)
• 1 each large potato (chopped)
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  Source: 1 large potato (chopped)
• 1 tablespoon chopped fresh ginger
  Ingredient note

  Source: 1 tablespoon chopped fresh ginger
• 4 cloves garlic (chopped)
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  Source: 4 cloves garlic (chopped)
• 2 tablespoons red curry paste
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  Source: 2 tablespoons red curry paste
• 1 tablespoon curry powder
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  Source: 1 tablespoon curry powder
• 1 teaspoon garam masala
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  Source: 1 teaspoon garam masala
• 1 teaspoon turmeric
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  Source: 1 teaspoon turmeric
• 1 teaspoon cayenne powder
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  Source: 1 teaspoon cayenne powder
• 1 teaspoon chili flakes (or more to taste!)
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  Source: 1 teaspoon chili flakes (or more to taste!)
• 1 teaspoon mustard seeds
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  Source: 1 teaspoon mustard seeds
• ½ teaspoon cumin
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  Source: ½ teaspoon cumin
• As Needed Salt
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  Source seasoning: Salt and pepper to taste
• As Needed Black pepper
  Ingredient note

  Source seasoning: Salt and pepper to taste
• 14 ounces chopped tomato (or use chopped fresh tomato)
  Ingredient note

  Source: 14 ounces chopped tomato (or use chopped fresh tomato)
• 2 cups water (or more as needed – or use vegetable broth)
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  Source: 2 cups water (or more as needed – or use vegetable broth)
• 14 ounces coconut milk (1 can)
  Ingredient note

  Source: 14 ounces coconut milk (1 can)
• 1 cup red lentils (masoor dal)
  Ingredient note

  Source: 1 cup red lentils (masoor dal)

1. Heat the oil in a large pot to medium heat.
2. Add the onion, peppers and potato. Stir and cook them down 5 minutes to soften.
3. Add the ginger and garlic and stir. Cook for 1 minute, until you can smell that gorgeous garlic.
4. Add the curry paste, curry powder, garam masala, turmeric, cayenne, chili flakes, mustard seeds, cumin, and salt and pepper to taste. Cook for 2 minutes, stirring.
5. Add the chopped tomato, water, coconut milk and red lentils. Stir.
6. Bring to a boil, then reduce heat and simmer for 30 minutes, or until the lentils soften and all of the flavors combine. If the curry is too thick, add in a bit more water.
7. Serve with rice and garnish!