INGREDIENTS:

  • 1 cup yellow or orange lentils, rinsed and drained 

  • 2 tomatoes, chopped

  • 1 tbsp sambal oelek, or to taste

  • 4 garlic cloves, chopped

  • 1 onion, chopped

  • ¼ cup ghee or vegetable oil

  • 1.5 tbsp Spice Tree Organics Malaysian Curry powder

  • ½ cup coconut milk

METHOD:

1. Place lentils in a pan and cover well with water. Bring to the boil, skimming surface to remove scum. Reduce heat to medium. Simmer until lentils are soft.
 
2. In a food processor, purée the chopped tomatoes, sambal oelek, garlic and onion. Add salt to taste.

3. Heat ghee or oil in a deep skillet over medium heat. Add tomato mixture and cook for 2 minutes, then add Spice Tree Organics Malaysian Curry powder and stir for 3 minutes or until fragrant. Add coconut milk and the lentils, and stir to combine. Cook for 5-10 minutes, then season with salt. Add more water, if a thinner dhal is desired. Serve with roti and enjoy!