Steaming hot, deliciously rich and full of goodness, this vegan daal will soon become a family favourite.
If you read my last recipe post (here) you’ll know that the importance of eating nourishing whole foods has been emphasised at our house since my Mum was diagnosed with Cancer over New Years. Eating plenty of fresh fruit and vegetables is a given when looking after yourself, but is something that seems to stand out even more when we get sick. When my Mum’s doctors suggested to increase the amount of protein in her diet to help with the effects of chemo it made us even more aware of what we were eating and how to maximise and balance the nutritional benefit of each and every meal.
Lentils are high in protein, iron and fibre and are so easy to add to recipes. Shepherds Pie, Spaghetti and Neatballs, Veggie Patties, Dips, Salads and this comforting Daal..there are so many delicious ways to have them.
I was first introduced to daal and taught to make it by my good friend Tashalina. I’ve tried a lot of daal since then, in fact if it’s on the menu at a restaurant then I have to try it. Even then, Tash still makes the best daal I’ve ever tried. I’ve made it for my friends and family countless times since and although mine will never be as tasty as Tash’s, it has fast become a favourite meal in my home.
Prep Time: 5 minutes
Cooking Time: 30 minutes
– 2 cups dried red lentils
– 1 medium brown onion, diced
– 4 cloves garlic, minced
– 3 tomatoes, diced
– 250g baby spinach
– 1 tablespoon olive oil
– 6 cups water
– 2 tablespoons ground cumin
– 1/2 tablespoon turmeric
– 1/2 tablespoon salt
– 2 teaspoons cumin seeds
– 1/2 teaspoon chilli flakes
– 2 tablespoons Nuttelex
Optional: Mix up this basic daal recipe by adding fresh ginger, coriander, coconut cream or your choice of veggies.
- In a large saucepan on medium to high heat, saute the oil, garlic and onion.
- Stir in the tomato and lentils.
- Add water, cumin, turmeric, salt, cumin seeds and chilli flakes then bring to the boil.
- Reduce heat and allow to simmer for 25-30 minutes, stirring occasionally.
- Stir in baby spinach leaves and Nuttelex.
- Remove from heat and serve warm.
– Serve with roast veggies, brown rice, quinoa, buckwheat, pappadums, naan etc.
Refrigerate in an airtight container for up to 3 days. This is one of those recipes where the flavours deepen over time so it reheats well for leftovers.
Is daal a staple meal in your home? What meal do you make when looking after your health? Do you have a meal you have to try at every restaurant?
If you tried this recipe I’d love to hear from you. Use the hashtag #chelseycrafts on Instagram or post in the comments form below.