back pocket coconut daal (lentils): the ultimate comfort meal

Happy Diwali everyone! May your homes be filled with light and laughter this coming year! I had every intention of posting this earlier today, but sometimes life happens and you miss your alarm. It’s days like this you need something quick and easy for dinner, because we all know missing your alarm is really a set up for a series of annoying events throughout the day.

I have made this Coconut Daal recipe on Instagram a few times and it’s always a hit. What is daal you ask? Daal is a lentil stew cooked together with spices and a fat that results in a comforting and wholesome dish that is also a staple in most Indian homes. It’s quick and easy to make and also very affordable- another under $5 meal. Daal was always a Monday Meal growing up, which now sounds delightful after an indulgent weekend. But as a child, it was boring and dreary, as Monday’s were. Depending on the lentil variety, the recipe may differ slightly, but it’s always a hearty and cozy meal. The most common in my house is the red lentil. It’s easy to work with- predictable, yet forgiving.

This recipe is a take on a more traditional daal, which I will share on here soon. It is on constant rotation, Monday’s and other days alike, at our house. It’s perfect on its own, over a grain or with naan/roti . One of my guilty pleasure is daal with a slice of white Wonder Bread! I’ll often make a double batch to freeze and it is one of those meals that gets better the next day.  It’s a recipe that can be made in under 30 minutes- so get cooking!

Coconut Lentils

Ingredients

• 1 tbsp ghee or butter

• ¼ medium yellow onion

• 2 cloves garlic, minced

• 1 inch knob ginger, finely grated or minced

• ½ tsp turmeric

• ½ tsp chilli powder

• ½ tsp cumin seeds

• 1 tsp salt

• ¾ cup red lentils

• 1 14 oz can of coconut milk

• Water

Method

• Heat ghee in a pot over medium heat

• Add onions, garlic and ginger and cook for 4-5 minutes until onions soften

• Add spices and half the salt and cook for another minute

• Add lentils and stir to coat

• Add can of coconut milk and fill up the empty can with cold water and add to the pot, plus another half of the can

• Turn up the heat, bring to a boil and then reduce to a simmer

• Cook for another 20 minutes until lentils ave softened and the mixture has thickened

• Add the rest of the salt and more to taste

• Enjoy over rice, quinoa, or on its own

*If you aren’t into coconutty vibes, add less of the can and replace with water.