1 cup whole Indian black lentils (urad dal)

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1 Tbsp. coconut oil

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1/2 tsp. cumin seeds

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1 yellow onion, medium, chopped

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1 cup crushed tomatoes, (8 fluid oz.)

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3 cloves garlic, crushed

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1 fresh ginger, finely grated

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1 tsp. fine grain sea salt

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1/2 tsp. ground turmeric

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1/2 tsp. ground cayenne pepper

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1/2 tsp. garam masala

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1 serrano chile, finely chopped (seeds and membranes removed to decrease the spice level)

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3 cups water

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2 ripe, Fresh California Avocados, peeled, seeded and chopped

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4 Tbsp. coconut cream

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*Large avocados are recommended for this recipe. A large avocado averages about 8 ounces. If using smaller or larger size avocados adjust the quantity accordingly.

Peak California Avocado season generally is spring-summer. Look for California on the label to ensure you are selecting fresh avocados grown close to home. For more recipes visit CaliforniaAvocado.com/recipes.