Tomato, Coconut and Lime Dal recipe | HotCooking

Ingredients

• 2 tbsp vegetable oil
• 2-3 banana shallots (or 1 onion)
• 2 tsp cumin seeds
• 2 tsp black mustard seeds
• 2-3 garlic cloves, sliced
• 2½cm chunk of ginger, peeled and chopped
• 2 tsp ground turmeric
• 1 tsp chilli powder (I use deggi mirch - reduce if using regular)
• 1 tsp garam masala
• 1 tin of coconut milk (400ml. Or 100g creamed coconut block, see notes)
• 400ml water (800ml if using creamed coconut)
• 1 tin of plum tomatoes (400g)
• 4 fresh, ripe tomatoes, quartered
• 250g dried split red lentils
• salt and black pepper (I use kosher salt)
• juice from ½-1 lime
• small handful of fresh coriander, chopped