Coconut-Apple-Ginger Dal
INGREDIENTS
2 tbsp. virgin coconut oil*
¼ tsp. cayenne pepper*
¼ tsp. ground cumin*
¼ tsp. ground turmeric
½ large onion*, finely chopped
2 garlic cloves*, finely chopped
1 - 3” piece ginger*, peeled, finely chopped
1 large apple (unpeeled), grated on the large holes of a box grater
Extra apple or two, if serving on the side for kids
1 ½ cups red lentils
1 - 13.5-oz. can coconut milk*
2 tbsp. fresh lime juice*
Kosher salt*, freshly ground black pepper*
Plain yogurt, cilantro leaves, and toasted unsweetened coconut flakes (for serving)
Naan bread
DIRECTIONS
Heat oil in a large pot over medium-high. Cook cayenne, cumin, and turmeric, stirring, until fragrant, about 1 minute. Add onion, garlic, and ginger and cook, stirring, until softened, about 3 minutes. Add apple and lentils and stir to coat. Stir in coconut milk and 2 ½ cups water and bring to a boil. Reduce heat and simmer, stirring occasionally, until lentils are completely soft, and dal is thick, 20-25 minutes. Add lime juice and season with salt and pepper. Divide dal among bowls and top with yogurt, cilantro and coconut flakes, season with more pepper. Serve with a piece of warm naan bread. Enjoy!
WINE PAIRING
Riesling, Viognier, Chardonnay
KID VERSION
Let your kids have a taste of this recipe and see what they think. The sweetness of the apple and creaminess of the coconut milk might win them over. If not, I suggest making a yogurt parfait for dinner. Layer plain yogurt, with honey, chunks of apple, granola or crushed nuts, if you don’t have granola on hand, and top with toasted coconut. Serve with a piece of warm naan bread.
*Recipe courtesy of Bon Appetit Magazine November 2018
