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Homemade Daal Recipe (Immune Boosting Lentils!) photo

Daal Recipe (Immune Boosting Lentils!)

A spiced red lentil daal simmered with coconut milk and warming spices. Serve over cooked basmati rice.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 2 servings
Ingredients Equipment Method Notes

Ingredients
  

Ingredients
  • 2 tablespoonsmelted coconut oil
  • 1 cupdiced yellow onion1 medium onion
  • 1 tablespoonfinely minced garlic4 cloves
  • 2 teaspoonsfinely minced ginger
  • 2 tablespoonstomato paste
  • 1 teaspoonground turmeric
  • 1 teaspoonground coriander
  • 1 teaspoonground cumin
  • 1 teaspoonpaprika
  • 1 teaspoonyellow curry powder
  • Saltandpepper
  • 1 cupred lentilssee note 1
  • 1-1/2 cupsvegetable stockI love Swanson
  • 1 13.5-ounce cancoconut milksee note 2
  • Cooked basmati ricefor serving see note 3
  • Serving suggestionssee note 4

Equipment

  • Large Pot

Method
 

Instructions
  1. Heat 2 tablespoons melted coconut oil in a large pot over medium heat.
  2. Add 1 cup diced yellow onion (about 1 medium) and sauté, stirring frequently, until golden, 6–8 minutes.
  3. Add 1 tablespoon finely minced garlic (about 4 cloves), 2 teaspoons finely minced ginger, 2 tablespoons tomato paste, 1 teaspoon ground turmeric, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 teaspoon paprika, 1 teaspoon yellow curry powder, and salt and pepper to taste. Cook, stirring constantly, until very fragrant and the tomato paste begins to darken, about 3–4 minutes. Reduce the heat or add a small splash of water if the mixture starts to stick or burn.
  4. Meanwhile, rinse 1 cup red lentils in a fine-mesh sieve under cold water until the water runs clear; drain.
  5. Pour 1 1/2 cups vegetable stock into the pot and scrape up any browned bits from the bottom. Add the rinsed lentils and 1 (13.5-ounce) can coconut milk. Stir to combine and bring to a gentle boil.
  6. Reduce heat to low and simmer gently, stirring occasionally and scraping the bottom, until the lentils are tender and the daal reaches your desired consistency, 25–35 minutes. If it becomes too thick, add small splashes of water or stock to loosen.
  7. Remove from heat, taste, and adjust seasoning with more salt and pepper if needed.
  8. Serve immediately over cooked basmati rice.

Notes

Fill a large pot with water and set it to boil.
Once water is at a rolling boil, generously salt the water and add rice.
Cook without reducing the heat for 6 minutes (Taste test to ensure it is tender.), then drain and fluff with a fork. Easy!
Raita: If you’d like a creamy sauce, I recommend this quick cucumber raita: Add the following ingredients to a medium bowl: 1/2 cup plain, full-fat Greek yogurt, 1/2 cup finely chopped English or Persian cucumber, 2 tablespoons chopped fresh cilantro, 2 teaspoons chopped green onions, 1/4 teaspoon each: cumin, coriander, and fine sea salt. Stir until combined and refrigerate. Stir before adding.