i’m not sure what the proper spelling is for this dal (daal? dahl?) or what the official name of this dish would be, as there are several varieties of dal. but it’s cheap, easy, and a good source of protein. another good way to get some turmeric in your diet, too.
it’s no wonder dal is a staple in Indian cooking! next time, i plan to double this to have some in the fridge for a few more days. adapted from FatFree Vegan.
1 bag of lentils (about 2 cups)
8 cups water
1 teaspoon turmeric
1 teaspoon sea salt
1/2 tablespoon coconut oil
1 onion, chopped
3 cloves garlic, minced
1/2 teaspoon crushed red pepper
1 teaspoon ground ginger
1 teaspoon cumin
1/4 teaspoon chili powder
1/2 head cauliflower, cut into florets
1/2 cup water
1 (14.5 oz.) can diced tomatoes, drained
1. rinse lentils in a colander. in a large pot, bring lentils, turmeric, salt, and water to a boil. reduce heat and simmer 35 minutes.
2. meanwhile, add coconut oil to a skillet over medium heat. add onion, garlic, and spices. stir and cook until the onion has softened a bit.
3. add cauliflower and 1/2 cup water to the skillet. simmer at least 10 minutes to soften the cauliflower.
4. add the skillet’s contents to the lentils, along with the tomatoes. stir to combine.