Daal is a staple in South East Asia, perfect for drizzling over rice, being scooped up by naan, or accompanied by fresh sliced cucumbers and red onions.
This delicious stew-like dish not only is delicious, but filled with protein.
- 1 onion, chopped
- 1 head garlic, minced
- 2 tbl vegetable oil
- 3 cups vegetable stock
- 2 birdseye chilies, chopped
- 1 cup lentils
- 2 tomatoes, finely chopped
- ½ tsp turmeric
- ½ tsp coriander
- 1 tsp cumin
- Salt, to taste
- Sauté the onion and garlic in the vegetable oil in a frying pan set to medium-high heat until browned, between 3 to 5 minutes.
- Add the vegetable stock to the hot pan, followed by the rest of the ingredients except for the salt.
- Bring the mixture to a boil then reduce to medium, simmering the mixture for 15 to 20 minutes.
- Turn the heat to medium-high and cook the daal for 5 to 7 minutes until it becomes more of a homogenous mixture and thickens.