Dahl

• 2 tbs corn oil
• 2" piece of fresh ginger root, peeled and finely chopped
• 1 onion, finely chopped
• 2 garlic cloves, finely chopped
• 2 small red chilies, seeded and chopped
• 1 tsp cumin seeds
• 2/3 cup red lentils
• 1 cup water
• 1 tbs hot curry paste
• 1 cup less
• 1 tbs coconut creame
• Juice of 1 lemon
• 1/2 cup cilantro leaves
• 1/2 cup sliced almonds, toasted
• salt and black pepper to taste

Instructions

Heat oil in a large shallow saucepan. Add ginger, onion, garlic, chilies, and the cumin seeds. Cook for 5 minutes until softened but not colored. Stir in the lentils, water and curry paste into the pan. Bring to a boil, cover and reduce heat to a simmer, and cook for about 15-20 minutes, stirring the mixture occasionally until the lentils are just tender but not broken. Stir in all but 2 tbs of the coconut cr?me. Bring back to a boil and cook uncovered for another 15-20 minutes or until thick and pulpy. Remove from the heat and stir in the lemon juice and cilantro. Add salt and pepper to taste. Add 3/4 of the almonds and mix well. Transfer to a warmed serving bowl. Swirl in the remaining coconut cream and garnish with the remaining toasted almonds.

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