This immune-boosting Daal is packed with flavor and boasts some great benefits with anti-inflammatory and immune-boosting spices such as turmeric, ginger, garlic, and cayenne pepper.
AROMATICS: Add melted coconut oil to a large pot over medium heat. Add in diced onion and sauté, stirring frequently, until golden, 6-8 minutes. Add in the garlic, ginger, tomato paste, seasonings, and salt & pepper to taste (I add 1 tsp fine sea salt & 1/2 tsp pepper). Add the optional 1/4 tsp cayenne pepper here if you like some heat. Cook, stirring constantly, until very fragrant and tomato paste begins to darken, 3-4 minutes. Reduce the heat or add a tiny splash of water if needed -- nothing should be burning; we are looking for everything to get very fragrant.
SIMMER: Pour in the vegetable stock and scrape the bottom of the pan. Rinse lentils in a fine-mesh sieve under cold water until water runs clear. Add lentils and the coconut milk. Stir and bring to a boil. Once boiling, reduce the heat to low and gently simmer, stirring occasionally and scraping the bottom of the pot until lentils are tender to desired preference, 25-35 minutes (Note 5).
FINISHING: Remove from heat. Add in 1/2 teaspoon lemon zest and 2 tablespoons lemon juice (if using). Taste and adjust seasonings, adding more salt if needed. Serve over rice garnished with fresh cilantro and toasted coconut flakes if desired. Enjoy immediately!
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Notes
Note 1: Red lentils: You’ll want to use dried red lentils for this recipe-- we don't recommend any other kind. Quickly sort through the lentils for any debris or rocks, thoroughly rinse them off, and they're ready to be cooked! Rinse right before adding to the pot or they will start to thicken and stick together. Fresher dried lentils will cook quicker than older lentils.Note 2: Coconut milk:Look for shelf-stable, unrefrigerated cans of coconut milk. You’ll find canned coconut milk on the international aisle, with Latin or Asian products. I personally use Thai Kitchen® or Imperial Dragon®. I highly recommend using full-fat coconut milk for the best flavor and texture. Lite coconut milk doesn’t thicken as nicely and won’t result in the rich full flavor that regular coconut milk provides. Note 3: Rice: Here's the quickest/easiest way to get perfect basmati rice (must use basmati for this to work!)
Fill a large pot with water and set it to boil.
Once the water is at a rolling boil, generously salt the water and add in uncooked rice.
Cook without, reducing the heat, for 6 minutes (Taste test to ensure it is tender.) and then drain and fluff with a fork. Easy!
Note 4: Raita: While not necessary, if you'd like a creamy sauce to go alongside, we'd recommend this quick cucumber raita: Add the following ingredients to a medium-sized bowl: 1/2 cup plain, full-fat Greek yogurt (we love Greek Gods®), 1/2 cup finely chopped English or Persian cucumber, 2 tablespoons chopped fresh cilantro, 2 teaspoons chopped green onions, 1/4 teaspoon each: cumin, coriander, and fine sea salt. Stir until combined and then refrigerate. Stir before adding to the Daal.Note 5: Cooking Time: If you’d like the lentils to have more of a bite to them, err on the side of less time. For ultra-creamy and soft lentils, you may need an extra splash of vegetable stock and more time on the heat.Nutrition information does not include rice or other optional ingredients.