Good food is very often, even most often, simple food. There’s no better way to define this daal. It’s a warm hug in a bowl, it’s food that nourishes the soul, and it most definitely needs to be in your weekly rotation menu!
INGREDIENTS (serves 4)
For the Daal
1.5 cups Red Lentils (rinsed and drained)
4-5 cups Water
1 tbsp. Neutral Oil
Salt to taste
1 tsp. Turmeric
1 tbsp. Red Chili Powder/Cayenne Pepper (adjust per your spice preference)
1-2 Thai Chili Peppers (optional, adjust per your spice preference)
3/4 cup chopped Cilantro (sub Parsley)
Tadka
1-2 tbsp. Ghee
1 medium Onion (chopped)
4-5 cloves of Garlic (chopped)
DIRECTIONS:
Begin by adding water and lentils to a big pot/dutch oven, over med-heat. Stir in the oil.
As the lentils begin to change their color, add salt, red chili powder, and Turmeric.
Bring to a boil.
Reduce heat to med-low, add in the Thai chili peppers (if using), cover, and let cook for 15-20 minutes (stirring occasionally.)
While the daal is boiling, prepare the Tadka - in a small pan over med-heat, cook chopped garlic and onion with Ghee until golden brown. Set aside.
Once the daal has started to come together, stir in the prepared Tadka. Taste and adjust flavors. Cook until the lentils are completely softened.
Stir in cilantro and serve!
**Meal-prep: Store cooked daal in an airtight container in the fridge for up to 7 days and enjoy on-the-go throughout the week!
NOTE: The Daal is delicious on its own, but also pairs well with a side of basmati rice.