Search the Community

Simple Daal Yield: Approx 2/3 Cup 1 ½ cups dry Red Lentils, rinsed 4 cups Vegetable Stock or Water 2 while dried Chilies, or ½ tsp crushed 2 tsp Turmeric 1 tsp Sea Salt 2 tbsp Coconut Oil or Olive Oil 1 tsp Cumin Seeds 1 medium Onion, chopped 2 cloves Garlic, minced or grated 1 tbsp grated Ginger Root (or an additional clove of garlic) 1 cup chopped Tomato (optional) 1 tbsp Lemon Juice 1 tsp Garam Masala Combine the lentils, stock or water, chilies, turmeric, and salt in a soup pot on high heat. Bring to a boil, then reduce heat to simmer for about 30 minutes, until lentils are tender, stirring continuously. You may add up to an additional cup of water or stock to adjust to desired consistency. Heat the oil in a small skillet on medium-high. Add the cumin seeds and sauté for about 15-30 seconds, until seeds are fragrant but not burning, then stir in the onions, garlic, and ginger. Reduce heat to medium and sauté for about 5 minutes, until onions begin to brown. Add tomato and sauté for another 7 minutes. Discard chilies once lentils are tender. Stir in the onion mixture, lemon juice garam masala, and additional salt if desired.