A staple IN BANGLADESHI CUISINE PACKED WITH protein and fiber.
Serves: 4 - 6 people
Cook Time: 30 minutes
INGREDIENTS:
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1 cup of red lentils
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3 cups of water
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1 tbsp of oil (Vegetable or Extra Virgin Olive oil, your choice!)
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1 large thinly sliced onion
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4 finely sliced garlic cloves
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½ tsp of ground turmeric powder
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1 medium chopped tomato
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2 - 3 sliced green Thai chilis (keep the chilis whole if your spice tolerance is low, let the spicy lovers pop the chilis on their plate!)
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½ tsp of salt (adjust per your taste)
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2 tbsp of cilantro (finely chopped to garnish)
INSTRUCTIONS:
⋄ Step 1:
Using a strainer, wash and rinse your cup of lentils with cold water; wash and rinse at least 2 times or per your preference.
⋄ Step 2:
After washing and rinsing lentils, add your lentils and 3 cups of water to a large saucepan over medium-high heat. Next add 1 tablespoon of oil, 1 large thinly sliced onion, 4 finely sliced garlic cloves, ½ teaspoon of turmeric (stir while adding in the turmeric), 1 medium chopped tomato, 2 - 3 sliced green Thai chilis and ½ teaspoon of salt.
Lightly stir the mixture occasionally and reduce heat to a low simmer. Cook for up to 20 - 30 minutes (or until your lentils start to break apart and your curry slightly thickens).
⋄ Step 3:
Once the lentils soften and your curry has reached your desired consistency, your daal is ready. If you find the consistency to be too thick, you can thin out the mixture with water and mix for an additional minute.
Garnish with finely chopped cilantro and serve with hot basmati rice.
