Dal is a traditional Indian vegan recipe that dates back to as far as 800-300BC. It is the mainstay for much of the Indian subcontinent, so comes in a wide variety of regionally specific preparations. “Dal” is a Sanskrit name, meaning “to split”. Makes sense considering that it’s made from split red lentils, beans or peas. Here, I use the most well know way of making Dal, containing red split lentils. Dal is rich in complex carbohydrates and plant fibres, releasing its energy slowly into your blood. This recipe here is a basic Dal recipe that you can add to, check out the Buddh Bowl recipe for some ideas.
Method
- Finely chop the onion, heat the oil in a deep pan, add the onion and allow to sweat over medium heat for 3-4 minutes, stirring occasionally.
- Finely chop the deseeded tomatoes and add them together with the cumin, bay leaf and lentils to the pot. Stir in well.
- Add 250ml coconut milk, stir well.
- Add ½ cup of stock, stir well.
- Cover and simmer over low heat for 10-12 minutes, checking occasionally to make sure you have enough water left to soak up by the lentils.
- When the lentils are soft and ready to eat, season with a little salt and serve together with roughly chopped fresh coriander leaves.