Curried Daal

I love daal. Beautifully spiced lentils, so good with naan, rice, and/or raita. Just lovely. And so perfectly vegetarian.

You start with ghee; wonderful, buttery ghee. You add chopped onions, and then minced garlic. Follow it up with cumin and mustard seeds. Then add the daal—any lentils you prefer, really, but I’d recommend choosing at least one kind that will hold its shape with cooking. Thin with some water and cook the mixture down, seasoning to taste. Finish off with a can of coconut milk and some minced dried mango, and simmer down until nice and thick.

Serve with spiced basmati rice, naan, and any other delicious curried side dishes. Yum!

Curried Daal

2 tbsp ghee
1 onion, chopped
1 garlic clove, minced
2 tsp cumin seeds
1½ tsp mustard seeds
½ tsp ground black pepper

3 cups cooked daal or 1.5 cups quick-cooking daal

Water, as needed

1 can coconut milk
¼ cup minced dried mango

Salt & pepper, to taste

Heat the ghee in a sauce pot and the sauté the onion until soft. Add the garlic, cumin, mustard, black pepper, and cook until fragrant.

Add the daal and some water. Simmer until the lentils are mostly tender and delicious. Add the coconut milk and the dried mango. Simmer until reduced nicely and tender. Season to taste and enjoy!