Seasonal Recipes

Tomato Dahl

1 cup red lentils (soaked previously)
1-2 small zucchini
5-6 tomatoes
1 punnet cherry tomatoes or 300-400g field or truss tomatoes diced or halved and lightly roasted
1 red onion
1 garlic clove
Fresh coriander
Fresh lemon balm or mint
1 cup coconut milk
1 cup water
2 tbsp coconut oil
2 tsp curry powder
1 tsp sambar powder 
1 lime
1/2 cup almonds (natural or roasted)
Sea salt & black pepper

If you can't get sambar powder:

1/2 tsp turmeric powder
1/2 tsp coriander powder
!/2 tsp cumin powder
A pinch red chilies
A pinch mustard seeds
A pinch asafoetida powder

Cashew Cream:

1 cup unsalted cashews
1/3 cup coconut milk
A pinch sea salt

Cut all the tomatoes (keep the cherry tomatoes on a side until later in the recipe) zucchini, onion and chop half of the herbs. In a saucepan add the coconut oil, the chopped vegetables, the spices and the salt. Stir with a wooden spoon and let it cook in medium heat for a couple of minutes until the vegetables start to soften. Now add the lentils (previously soaked and rinsed), the water and the coconut milk. Let it cook in medium heat for 25-30 minutes, stirring from time to time (If you need some extra water, add during the cooking process). Add the cherry tomatoes the last 8-5 minutes of the cooking. Once ready, let it sit for a bit while you are making the cashew cream. 

To make the cashew cream, mix all the ingredients in your blender until you get a creamy consistence (add some spoons of water if needed).

Decorate the tomato dahl bowls with some fresh herbs, almonds, cashew cream and some slices of lime.

Source : In The Making By Belen