Indian Black Lentil Dal with California Avocados

Serves: 4


1 cup whole Indian black lentils (urad dal)
1 Tbsp. coconut oil
1/2 tsp. cumin seeds
1 yellow onion, medium, chopped
1 cup crushed tomatoes, (8 fluid oz.)
3 cloves garlic, crushed
1 fresh ginger, finely grated
1 tsp. fine grain sea salt
1/2 tsp. ground turmeric
1/2 tsp. ground cayenne pepper
1/2 tsp. garam masala
1 serrano chile, finely chopped (seeds and membranes removed to decrease the spice level)
3 cups water
2 ripe, Fresh California Avocados, peeled, seeded and chopped
4 Tbsp. coconut cream

Fresh cilantro leaves, to garnish

*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