I love making curry at home and as much as I love making curry with chicken or shrimp, sometimes I'm in a meatless mood. When I'm in a meatless mood, nothing beats a lentil and vegetable curry like my "Lentils, Potatoes, Collard Greens, and Cauliflower Curry" or this recipe for easy lentil daal made with brown lentils. Daal or dahl is a side or main dish that is made up of lentils that have been slowly simmered with spices and coconut milk and served with rice or alongside other curried dishes. This dish is commonly found in Indian cuisine but also in other cultures such as Sri Lankan cuisine. I first tried daal in college when my Sri Lankan friend and roommate's mother, would sometimes make food for both of us whenever my roommate went home for the weekend. After the first time I tried it, I couldn't get enough of it and would always ask her mother to add some daal whenever she made food for both of us in the future. I also occasionally have cravings to eat some at home so after some research, I came up with this recipe. Some of the recipes in both Sri Lankan and Indian daal are a bit hard to come by if you don't live near an Asian market or grocery store but my recipe is pretty close to the addictive flavor or the real thing and is easy to make.
(Above: green lentil daal with curried chicken and basmati rice)
-1 cup green or brown lentils (rinsed and sifted through for rocks)
-1 cup chopped red onion
-2 tbs. Savory Spice Vindaloo
-2 tsp. Savory Spice Garam Masala
-2 tbs. margarine or butter
-1 can coconut milk
-2 1/2 cups water
-2 bay leaves
-2 tbs. minced garlic
-1/2 tsp. red crushed pepper
-1 tsp. salt
Rinse and drain lentils. In a pot, bring the water to a boil. Add all ingredients, stir, cook and cover on low heat for 30 minutes, stirring occasionally. Serve with basmati rice and/or with curried chicken or fish. Enjoy!
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