Name: Vegan Coconut Lentil Curry
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Yield: 4 servings
Cuisine: south_indian
Ingredients: 0.75 cup toor dal (split pigeon peas, rinsed); 1 cup coconut milk (thick, from fresh coconut or canned); 2 pcs tomato (medium, finely chopped); 1 pcs onion (medium, finely chopped); 4 pcs garlic (cloves, minced); 1 inch ginger (peeled and grated); 2 pcs green chili (slit lengthwise); 1 pinch turmeric powder; 1 pinch red chili powder; 1 tsp coriander powder; 1 tsp cumin seeds; 0.5 tsp mustard seeds; 8 pcs curry leaves (fresh leaves); 1 tbsp coconut oil; 0.5 tsp tamarind paste; 0.5 tsp salt; 2 cup water (for pressure cooking dal); 2 tbsp coriander leaves (chopped, for garnish)

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