KAVALYA DHYANS FAVORITE DAL

During my trips to Asia I have eaten a lot of Dal. Mainly in India, but also in Malaysia and Sri Lanka. Here I share one of my personal favorite recipes. It is vegan and made with orange lentils.

I admit, I am a huge fan of Asian food. While traveling in Asia I have met a lot of wonderful souls over a tasty meal and I have stood in several Asian kitchens and witnessed how delicious meals were prepared. Lucky me. Whenever I could sign up for a cooking class I did or otherwise I ask the wonderful chefs about their recipes. I often felt blessed to taste new combinations of spices and got to know hacks I wouldn't want to miss.

Dal is a classic in the Asian cuisine, but its taste can enormously vary depending on the choice of Dal and the region where it is served. Here is one of my personal favorite way of preparation. In this recipe I use Masoor Dal, orange lentils, they are easy to digest and you don't need to soak them in water before cooking. Enjoy your meal and yes, I use a looooot of coriander. ;-)

KAVALYA DHYANS FAVORITE DAL

serves 4 persons as a main course - works as a side dish for 8

Preparation time: approx. 35 - 40 minutes.

Ingredients

• 400g orange lentils

• 2 teaspoons turmeric powder

• 2 tablespoons coconut oil

• 2 teaspoons cumin seeds

• 1 onion, finely chopped

• 2 cloves garlic, finely chopped

• 1-2 fresh green chilies, finely chopped with seeds removed (if you prefer your Dal spicy leave the seeds)

• 1 teaspoon garam masala

• 1 teaspoon ground coriander

• 1.5 - 2 teaspoons of sea salt

• at least a thumb-sized piece of fresh ginger, finely chopped or grated

• 4 small or 3 medium size tomatoes, chopped small

• Coriander leaves (optional)

Instructions

1. Wash the lentils thoroughly, at the same time bring water to boil. Add the lentils and cook them in a pan, covered with enough water to come to around 5cm above their surface. Skim off any scum that rises to the top and reduce to a simmer. Stir in one teaspoon of the turmeric powder. Cover and leave to cook gently on a low fire until the lentils are completely softened. Strain the lentils and put aside.

   
   

2. Toast the cumin seeds in a frying pan over medium heat until they are fragrant which should take no longer than a couple of minutes. Take them out of the pan and set them aside.

   
   

3. Add the coconut oil in the same frying pan and gently fry the chopped garlic, onion, chilies and ginger. Once the garlic is golden, mix in the toasted cumin seeds, the garam masala, the ground coriander and the second teaspoon of turmeric for a minute. Then add the tomatoes and cook a couple of minutes on medium/high heat till the tomatoes and the spices become an aromatic gravy.

   
   

4. Add the cooked lentils to the mixture. Give the lentils a good stir while heating everything. The mix should have the consistency of porridge – thicker than soup and looser than humus. Add more water if necessary. Season to taste.

   
   

5. To serve top the Dal with coriander if you are using it and serve it with unsweetened yogurt of your choice. Combine the Dal with a side dish of rice, greens or Indian breads (Roti, Naan, Chapati, Pappadam etc.) My favorite combination is to eat it with yogurt and black rice.

Health Benefits

Dal is not just super simple and tasty, it is also beneficial for our health. Lentils contain a high amount of phenols, protective plant compounds. They have antioxidant, antibacterial, anti-viral, and anti-inflammatory properties, and are beneficial for heart health.

Check out my favorite lentil soup here.