You’re probably like, “Don’t tell me this bitch just posted another recipe for daal.”
Eff yeah I did.
I just love daal so much. It’s so healthy and filling, can be made a million different ways and eating it reminds me of India–I miss India almost every day.
So yellow daal is my favorite I think, but it’s hard to choose. Here’s a simple recipe for a spicy yellow daal using yellow split peas. You can use the recipe with toor daal or red lentils as well. It’s easy as hell.
What you’ll need:
- 1 cup of yellow lentils
- One yellow onion, chopped
- A thumb of ginger, chopped
- 2-3 small green chillies chopped
- Black mustard seeds
- Ground cumin
- Ground coriander
- About a tablespoon of salt and a tablespoon of sugar
- I added some cherry tomatoes and spinach as well, just to make it more colourful
- I’ve categorized this recipe as “Vegan” but I used a combo of butter and vegetable oil to make a “ghee” replacement. If you’re vegan just leave the butter out
What to do:
First, soak the lentils for about an hour in water. Then, in a pot, cover the lentils with boiling water and simmer for about 25 minutes or until the lentils get soft.
In a large wok, heat up the butter and oil over medium heat, adding the mustard seeds and toasting lightly for a few minutes. Throw in the chopped onion, ginger and chillies stir and add some turmeric.
Heat for about 7 minutes until the onions become soft and then drain the lentils. With a wooden spoon, mash the lentils a bit and add them to the wok. Add about a cup of water, bring to a boil and then lower the heat to a simmer and let simmer for another 10 minutes or so–adding the salt, sugar, cumin and coriander.
Add salt to taste and top with some lime juice, served over rice and maybe with a bit of naan bread. This is a great side dish but works perfectly as a main as well. It will make a good amount to serve at least 4. Or 2 people with some leftover for tomorrow’s lunch!