1 cup red Daal (masoor)
1 cup celery chopped
1 onion chopped
1 tomato chopped
2 carrots peeled and chopped
1 tablespoon fresh chopped garlic
1 teaspoon of cumin
1 teaspoon of turmeric
1 teaspoon of curry powder
1/2 teaspoon of dried coriander
1/2 teaspoon of garam masala
1/2 teaspoon of ground cinnamon
1 teaspoon fresh chopped ginger
2 cloves
2 bay leaves
2 pods of cardamom
6 cups chicken stock
Sea salt to taste
Sautée onion, celery, for a few minutes in oil until slightly soft. Next add tomato, garlic and ginger-- cook for a few minutes. Add Daal and all the spices, Sautée for a minute then add chicken stock. Bring to a boil then reduce and simmer for 40 minutes. Once lentils are soft, take out bay leaves, cardamom, cloves and blend in a blender or with a hand blender until smooth. Add 1 cup of coconut milk and mix until its to temperature. Serve with basmati rice and garnish with cilantro and green onion.
