Red split lentil daal (dahl, dhal or dal)
Red split lentil daal (dahl, dhal or dal)
We ate daal every day trekking in Nepal. I never got tired of it. Each guesthouse made their own variation. It was so satisfying. It filled my tummy with energy-packed food, but it also excited my taste buds. I usually make a double batch and freeze half.
Yields: 4 servings
Ingredients
2 cups red split lentils – soaked and rinsed
1 tablespoon coconut oil – used for sautéing
1 cup purified water - used for sautéing
2 cups onions – diced
1 tablespoon garlic – crushed or finely grated
1 tablespoon ginger – finely grated
1 tablespoon fresh turmeric – finely grated or 1 teaspoon dry
2 tablespoons tomato paste
1 teaspoon ground cumin
1 teaspoon garam masala
1 ½ teaspoons Himalayan salt
½ teaspoon black pepper
½ teaspoon chili flakes
6 cups vegetable stock
½ lime juiced (approximately ½ tablespoon)
Steps
Soak lentils in purified water for a few hours – rinse and drain.
In a large pot, sauté onions and garlic with oil. Add all the spices. Stir well until the onions are well coated. Add ½ cup of water. Simmer until all the water evaporates. Add the other ½ cup of water and tomato paste, continue to simmer.
Add lentils and 6 cups of vegetable stock to the pot. . Once it starts to boil, turn it down to a simmer. Cooking them slowly brings the flavours together and makes the lentils soft and creamy.
Finish with lime juice. Taste – add more salt if needed.
Serve with rice, ancient grain or flat bread. I also like to stir in some massaged kale (kale softened with a little olive oil, garlic powder and salt – use your hands to mix it). It adds texture and it is packed with nutrition. Green beans, cauliflower or fresh tomatoes are also a nice addition.
