Dal is an Indian stew made with lentils and spices which is usually served over rice. It is very easy to make and portions can be frozen for later use.
Serves 6 to 8
2 tablespoons virgin coconut oil or extra virgin olive oil
1 1/2 teaspoons black mustard seeds
1 1/2 teaspoons cumin seeds
1 large onion, diced
3 cloves garlic, crushed
2 teaspoons turmeric
2 teaspoons ground cumin
1/4 teaspoon cayenne pepper, or to taste (heaping)
2 large carrots, peeled and diced
3 medium red potatoes, cubed
2 1/2 cups red lentils, rinsed and drained (we used yellow split peas)
6 cups water
1 can coconut milk (we used “light”)
2 cups chopped tomatoes or one 14-ounce can diced tomatoes
2 teaspoons sea salt or Herbamare, or to taste
1. In a large 8-quart pot heat olive oil over medium heat, then add cumin seeds and black mustard seeds. Saute until they begin to pop. Quickly add onions and garlic and saute until soft, about 5 minutes.
2. Add turmeric, ground cumin, cayenne, carrots, and potatoes, saute a few minutes more.
3. Add red lentils, water, coconut milk, and chopped tomatoes. Stir well. Bring to a boil, then let simmer, covered, for about 45 minutes. Add salt to taste and serve.
Elizabeth: I also added a handful of curry leaves @ step 3; and a 1/4 tsp coriander seeds @ step 1.