Daal

Daal or dal or dahl – a true Indian classic. Perfect weekday dinner. Meaty for the carnivores, yet completely vegan. This dish is for everyone.

• 1 onion
• 4 cloves of garlic
• 1/2 red chili or 1/2 tsp chili flakes
• 1 tbsp ginger, finely chopped
• 1 tbsp ground turmeric
• 1 tbsp curry powder
• 1 tbsp coconut oil
• 2 medium-sized carrots, shredded
• 2 parsnips or other root vegetables eg. turnip, sweet potato, shredded
• 1 can of tomates (13.66 fl oz / 400 ml)
• 1 can of coconut milk (13.66 fl oz / 400 ml)
• 3.5 oz /100 gr split peas
• 14 oz / 400 gr red lentils
• Lime or lemon juice to taste
• Soy sauce, salt & pepper to taste
• Cilantro for topping

PROCEDURE

1. Finely chop onions, garlic and ginger. And chili if using.
2. Shred carrots and root vegetables and set aside.
3. Heat coconut oil in a large pot and add onions, garlic, ginger, turmeric, chili and curry for 2-3 minutes.
4. Add the rest of the ingredients: canned tomatoes, coconut milk, shredded carrots and parsnips, split peas and red lentils + 1 quart / 1 liter water.
5. Bring to a boil, then lower heat and let daal simmer over low heat for 30-40 minutes until the split peas are tender. Always taste to test.
6. Season with juice from lemon or lime, soy sauce and salt & pepper.
7. Serve with rice, pita bread or any Indian bread.
8. Top with cilantro

Serves 6

Bonus: Daal freezes well. You can leave out the split peas, but they do wonders for the texture. Add more water, if you prefer a thinner Daal. I like mine on the thick side. Namaste.