Red Lentil Dhal with Coconut Milk

In a spacious pan, heat the coconut oil. Add the finely chopped shallot 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 1 minute.

Add the well-rinsed red lentils, pour in the vegetable broth, and cook over low heat. When the liquid has been almost completely absorbed, add the coconut cream and continue cooking until the lentils are soft (approximately 15-20 minutes in total).