Serves: 4 servings
  • 1 cup masoor dhal (red lentils), preferably soaked overnight
  • 4 cups water
  • 2 carrots, sliced (optional)
  • 2 tsp. coconut oil
  • 2 tsp. mustard seeds
  • 1 tsp. whole cumin seeds
  • ½ of a white onion, sliced
  • 1 clove garlic, finely chopped
  • ½ tsp. turmeric powder
  • 1 cup of coconut milk
  • Sea salt, to taste
  1. Wash the lentils well and rinse, then add to a pot with water, bringing to a boil. Lower to a simmer and cook until soft, about 30 minutes or so. Throw in the carrots (if you choose to use them).
  2. When the lentils are almost cooked through, heat the coconut oil in a separate pan. Add the mustard seeds, allowing them to “pop” and burst open for about a moment, as you mix them. Next, add the cumin seeds, onion and garlic, cooking until translucent.
  3. Stir in the turmeric and coconut milk until heated, then add into the lentils.
  4. Mix all together and season with sea salt. Adjust seasonings as desired. Enjoy!
Recipe by Solluna by Kimberly Snyder at