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Homemade Daal Recipe (Immune Boosting Lentils!) photo

Daal Recipe (Immune Boosting Lentils!)

This Daal Recipe is a comforting delight! Packed with nutrients, it's the perfect cozy meal for any day of the week.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Indian
Ingredients Equipment Method Notes

Ingredients
  

For the Daal:
  • 2 tablespoons melted coconut oil for a rich flavor
  • 1 cup diced yellow onion adds sweetness and depth
  • 1 tablespoon finely minced garlic for aromatic kick
  • 2 teaspoons finely minced ginger for warmth and spice
  • 2 tablespoons tomato paste enhances umami flavor
  • 1 teaspoon ground turmeric known for anti-inflammatory properties
  • 1 teaspoon ground coriander adds citrusy notes
  • 1 teaspoon ground cumin for earthy flavor
  • 1 teaspoon paprika for a hint of smokiness
  • 1 teaspoon yellow curry powder adds complexity
  • to taste salt and pepper
  • 1 cup red lentils packed with protein
  • 1.5 cups vegetable stock for a flavorful base
  • 1 can (13.5-ounce) coconut milk for creaminess
  • to serve cooked basmati rice complements the dish
  • to serve fresh herbs, lime wedges, and yogurt great additions

Equipment

  • Large Pot or Dutch Oven
  • Wooden Spoon
  • Measuring cups and spoons
  • Sharp Knife
  • Cutting Board

Method
 

Method:
  1. In a large pot or Dutch oven, heat the melted coconut oil over medium heat. Add the diced yellow onion and sauté for about 4-5 minutes until translucent. Add the minced garlic and ginger, cooking for an additional 1-2 minutes until fragrant.
  2. Add the tomato paste to the pot, stirring well. Cook for about 2 minutes until it deepens in color. Add the ground turmeric, coriander, cumin, paprika, and yellow curry powder, stirring to toast spices for about 1 minute.
  3. Add the red lentils and vegetable stock to the pot, stirring to combine. Bring to a gentle boil, then reduce heat to low, cover, and simmer for about 20 minutes, stirring occasionally.
  4. Check the lentils after 20 minutes. Stir in the coconut milk, mixing well. Season with salt and pepper to taste and simmer for an additional 5 minutes.
  5. Serve hot over cooked basmati rice, topped with fresh herbs, lime juice, or yogurt. Enjoy!

Notes

  • Store leftovers in an airtight container in the fridge for up to 4 days.
  • Freeze portions in airtight containers for up to 3 months.
  • Reheat on the stove over low heat, adding a splash of vegetable stock or water if needed.