I’ve been craving a bowl of red lentil Daal for quite some time, so I decided to do it. For me, lentils are one of the perfect comfort dishes, especially during the cold season.
So, here’s my take on how I do it:
In a pot on medium heat, sauté one onion in oil or ghee for a few minutes, until translucent, be careful not to burn it!
Toss in about three cloves of garlic (minced) and ginger (like a knob) and sauté with the onions for a couple more minutes.
Now, add in all the spices, 1tsp turmeric powder, 1 tsp ground cumin, 1/2 tsp ground coriander, a 1/4 tsp of cayenne pepper, and chile flakes. Let them become fragrant in the oil for about about 1 to 2 minutes.
Add 250gr of red lentils, canned tomatoes, 400ml vegetable stock, salt, and cover the pot with a lid. Once it has boiled, bring it to simmer and cook it until almost all the liquid has been absorbed.
For my favorite part of cooking a Daal, the Tadka, in a small pot with a little bit of oil or ghee, cook your whole spices I used, mustard seeds, coriander seeds, fennel seeds, and chilies. No measurement here, just intuition. Just cook them for max a minute, don’t let them burn. Top your daal with the Tadka and some fresh coriander.