Red Lentil Dhal with Coconut Milk

In a spacious pan, heat the coconut oil. Add the finely chopped shallots and thinly sliced garlic, then sauté until golden.

Add the spice mixture (chili, cumin, nigella, ginger, turmeric, and curry) and let them release their aroma for one minute, stirring constantly.

Add the well-rinsed red lentils, pour in the vegetable broth, and let it simmer over low heat. When the broth has been almost completely absorbed, add the coconut milk and continue simmering. The total cooking time for the lentils is approximately 15-20 minutes, until they become soft and creamy.