In a large bowl rinse the
Red Lentils (1 1/3 cups)
until the water runs clear.
Then, cover the lentil with filtered water, add the
Kombu (4 pieces)
and let the lentils soak for 2-3 hours (or even overnight). The Kombu seaweed helps to soften beans, making them more digestible and less gassy.
Drain the beans from the soaking water, transfer them to a large pot, cover with water, and add
Salt (1 Tbsp)
. Bring to a boil and let simmer for about 30 minutes.
Drain the beans again from the cooking water and set them aside.
In a large pot heat up
Coconut Oil (2 Tbsp)
, once melted add the
Curry Powder (1 1/2 Tbsp)
Fennel Seeds (1/2 Tbsp)
Ground Black Pepper (to taste)
Ground Ginger (1/4 tsp)
. Toast the spices for a few minutes.
. Cook on low for 5 minutes.
Add the lentils back to the pot, and add
Water (1 1/2 cups)
Bay Leaves (4)
. Bring to a simmer and let cook for 20 minutes. The lentils will start to break making the soup quite creamy.
Stir in the
Full-Fat Coconut Milk (1/2 can)
, and cook for 5 more minutes. Adjust with salt if needed.
Your Indian Dahl is ready! Serve it with some steamed rice if you fancy.