Red Lentil Daal with Coconut Milk

Daal, a name for both the main ingredient and the stew made from the ingredient, this is a staple meal for a good part of Southeast Asia. The dish is filling, can be stretched out to last over multiple meals and can be heated up to be just as delicious the next day. 

Growing up we rarely dabbled in Indian food, and it wasn't really until college where I tasted this coconut-version that is sweet, tangy and filling all in one. At college there was a great Vegetarian Club that didn't just sit around and talk about the normal "veg talk" instead the club would get together a few times a semester and cook a great vegetarian meal. This meal, prepped at the local Hare Krishna temple and run by a Krishna who also ran a catering company. He would teach methods of cooking, and ways of staying healthy and vegetarian. The prep was mostly done by the members of the club, but the dinners were open to anyone.

Still after being introduced to daal, it's not something you order at an indian restaurant as a meal, you will find it as a side dish, or part of a larger dish. I think a great lentil stew however is a great dinner dish or as a side. If you want to include it as a side, grill some veggies, serve with basmati rice and a great raita (yogurt garnish) and naan. 

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RED LENTIL DAAL WITH COCONUT MILK

makes about 6 cups

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INGREDIENTS

2 cups red lentils

1 yellow onion chopped

1 can of tomatoes chopped (low salt)

1/2 tsp cayenne

1 tsp cumin

1 tsp corriander

1 Tbs tumeric

1 tsp ground ginger

2 tbs vegetable oil (or another high burning)

1-2 Tbs cumin seeds

1-2 Tbs mustard seeds

1/2 red onion chopped

1 can light coconut milk

INSTRUCTIONS

Start by prepping a big pot on your stove, this should definitely hold a good amount of food. Whatever is your best stew-pan. Set pan on medium-high heat and add 2.5 cups water, lentils, can of chopped tomatoes (with the juice), cayenne, cumin, coriander, turmeric and ground ginger. Bring to a boil, reduce a bit lower and let cook for a good 20 minutes.

In a separate frying pan heat up your vegetable oil, and add in your cumin seeds and mustard seeds. Let them fry in the oil for a good 30 seconds and add in your red onion. Turn down the heat and let the onion cook till translucent. Don't burn the onion.

Red lentils cook pretty quickly so keep a watch. When they are al-dente-ish add your coconut milk plus the red onion and seed mixture and let cook another 10 minutes until incorporated. Add salt, stir and remove from heat.

The consistency should be of a stew, a little liquid and well cooked lentils, not over cooked but just right.

Serve as a side or main dish. To serve as a main dish, include some good bread to sop up the stew or rice under the daal, a little fresh cilantro chopped on top and a dollop of raita or plain yogurt for a cooling touch.