I love soups, stews, and dals. They tend to be hearty, nutrient-dense, flavorful and tasty, have many textures and can be cost- and time-effective to make. The other characteristic I like about these dishes is the recipes generally make enough for more than one meal and almost always tastes better the second time around as the flavors continue to mingle with each other!
Today’s recipe creation and sharing is about dal.
According to the indiaphile.info website “Dal is often translated as “lentils” but actually refers to a split version of a number of lentils, peas, chickpeas (chana), kidney beans and so on. If a pulse is split into half, it is a dal. For example, split mung beans are mung dal. A stew or soup made with any kind of pulses, whole or split, is known as dal.”
Curry, Coconut and Red Lentil Dal
Serves 6-8
Ingredients (use organic as much as budget and availability allows):
2 Tablespoons coconut oil
1 medium onion, diced
4 garlic cloves, minced
3 Tablespoons fresh ginger root, minced
1 ½ Teaspoons ground cumin
1 ½ Teaspoons ground coriander
1-2 Tablespoons Thai red curry paste
1 14-oz can coconut milk. unsweetened, full-fat (or homemade)
1 14-oz can diced tomatoes, petite (or 1 ½ cups of your favorite tomatoes, diced)
2 cups red lentils, dried
8 cups vegetable stock
Fresh Cilantro as a topping (optional)
Directions:
In a large pot, melt the coconut oil over medium-high heat.
Stir in the onions and sauté until the onions are soft and translucent.
Stir in the garlic and ginger until well blended with the onions.
Add the cumin, coriander, and curry paste mixing until everything is well blended.
Add the remaining ingredients: coconut milk, tomatoes, lentils and vegetable stock. Stir until all ingredients are well blended.
Simmer (no lid required) for roughly 30-minutes, stirring often to keep the lentils from sticking to the bottom of the pot. As the lentils cook, they will break down and thicken the dal. Add more liquid, as you like.
Serve!!
Note: I love this served over a serving of my favorite rice.
Top with fresh chopped cilantro, if desired
Source of recipe inspiration: Hungry for Change
Note about the photo: in this particular batch, I used roasted tomatoes and garlic
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