GF, V, NF, DF
Vegan, gluten free, nourishing goodness. If you can’t tell by my content- I’m obsessed with south Asian flavours- and the trick to ultimate flavour in these dishes- is knowing when and how to add the spice.
Daal is a dish that I find ultimately comforting. It’s easy on my tummy, super quick, warming, filling and CHEAP to make. Also- it’s a one pan meal meaning less dishes which is always a plus!
Nourishing Red Lentil Daal
Serves 2-4
Ingredients
-1 cup red lentils
-3 cups salted water/broth
-1-2 tbsp coconut or olive oil
-1 tsp mustard seeds
-1 tsp cumin seeds
-1/2 tsp fenugreek seeds
-1/2 tsp cinnamon/1 cinnamon stick
-5 cardamom pods, seeds ground
-1 tsp turmeric
-1 green chilli (can sub red)
-3 cloves garlic, minced
-1 knob ginger, grated
-1 onion, diced
OPTION: 1-2 curry leaves
Method
Bring the red lentils and water to a boil and reduce to a simmer for 20-25 minutes. In a separate pan, heat oil, and fry the cumin, mustard and fenugreek seeds and cinnamon until seeds are slightly ‘popping’.
Add the green chilli, garlic and ginger until fragrant, then add the onion and cardamom pods. Add the turmeric and if using curry leaves add now.
Cook on medium low heat until onions are soft- careful not to burn the spices. Pour in the red lentils and heat until slightly bubbling and fully combined.
Serve hot with rice, as a side, or with my cucumber mint raita! Perfect hot-cold dynamic!!