Spiced Coconut Dal (Lentils) – Recipes Vegan & Gluten

When I was pregnant, I had the strangest cravings. And by that I don’t mean the typical crazy things, like ice cream and pickles, and all that stuff. I mean just random things I never really ate much of before getting pregnant. Which is interesting because I was nauseous for pretty much 9 straight months… So food wasn’t really something I was particularly “fond” of.

I remember one particular night going to a work meeting. They served Indian food and I was incredibly nauseous, but for some strange reason, all I wanted to do was fill up a plate and devour it. Which, of course, I didn’t do or else I would have spent the rest of the night with my head in the toilet… But that craving stayed with me, for a very long time. Crazy what hormones can do, uh?

So after I had my son and my stomach went somewhat back to normal, I started experimenting a little bit. Of course I could have just done some research and gotten some recipes online but we all know that’s not my thing so… I just started throwing things together, that I thought would match the flavor profile. And I must say, I got some tasty dishes!

Eventually the craving went away and kind of forgot about them. Until I recently came across a recipe very similar to something I “created” back then. And got the urge to make it again.

Of course I couldn’t remember the exact recipe, but I did remember the basic ingredients (lentils, tomatoes, cilantro, spices and coconut milk) so here it is. Super simple and tasty!

Hope you enjoy it!

Spiced Coconut Dal Recipes

Prep time: 10 mins  | Cook time:35 | Total time: 45 mins

Ingredients: 

• 2 tbsp extra virgin olive oil
• 4 ripe tomatoes, diced
• 3 large scallions, white and green parts sliced
• ¼ tsp salt (or to taste)
• 1 cup chopped fresh cilantro
• 1 tsp turmeric
• ½ tsp garlic
• ½ tsp cumin
• ½ tsp chili powder
• ⅛ tsp black pepper
• ⅛ tsp mustard
• ⅛ tsp coriander
• 1½ cups cooked lentils
• 1 cup water
• 2 tbsp tomato paste
• ¾ cup light coconut milk

Instructions:

1. In a large deep skillet, heat olive oil. Add tomatoes and scallions and cook over medium heat for 7-8 minutes. Add chopped cilantro and all the spices and continue cooking for another 5 minutes
2. Add cooked lentils, water and tomato paste and cook for an additional 5 minutes, still well so the tomato paste dissolves completely
3. Add coconut milk, reduce heat and simmer, uncovered for 15 minutes
4. Serve plain or over rice.