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.
Prep Time:
15 minutes
Cook Time:
30 minutes
Total Time:
45 minutes
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.
Ingredients
-
1 onion, chopped
-
1 head garlic, minced
-
2 tbsp vegetable oil
-
3 cups vegetable stock
-
2 birdseye chilies, chopped
-
1 cup lentils
-
2 tomatoes, finely chopped
-
1/2 tsp turmeric
-
1/2 tsp coriander
-
1 tsp cumin
-
salt, to taste
Instructions
- 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.
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 173Total Fat 8gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 654mgCarbohydrates 22gFiber 6gSugar 6gProtein 7g
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