Nina’s Easy Dal Recipe
Dal is one of those dishes that is never a bad idea. Comforting, warming and so incredibly easy to make, and always a crowd pleaser. I believe I first began experimenting with different recipes for making dal after visiting Sri Lanka in 2014.
I vividly remember eating it for breakfast for the first time; upon leaving the guesthouse we were staying in we walked along a dusty road in the already sweltering heat and found a small shack that was laden with locals drinking tea and eating dal. A few minutes after ordering, we received a big silver platter covered in newspaper and plastic (later on we learned this was to save on water and washing up). Pungent, beautifully aromatic, striking yellow dal, along with a pile of roti bread, honey and spicy, zingy desiccated coconut; it blew my mind and quickly became a staple in my cooking portfolio.
There are many ways of making dal, with fresh tomatoes, with tinned tomatoes. Without tomatoes! With garam masala, without garlic, even without coconut milk. I’ve tried various but this recipe is now my go-to.
Here on the farm I make this recipe at least once a week, often enough to feed a whole orphanage so we often have it with a fried egg on top for breakfast the next day, with a slice of buttery toast.
Nina’s Easy Dal Recipe
easy dal ingredients
Serves 4 / preparation - 1 hour, but it’s always better the next day
600g red lentils
400ml coconut milk
~ 1 litre vegetable stock
½ teaspoon cumin (powder or freshly ground)
¼ teaspoon fenugreek
½ teaspoon coriander seeds (powder or freshly ground)
½ teaspoon black mustard seeds
1 thumb sized piece of ginger, cut finely
½ thumb sized piece fresh turmeric, cut in half OR 2 teaspoons ground turmeric
1 medium sized red onion, sliced finely
1 clove garlic, cut finely
Vegetable oil
Salt
1 bunch fresh coriander
Sesame seeds (optional)
Desiccated coconut (optional)
How to make dal — steps
Soak the lentils for about 20 minutes, then rinse until the water runs clear. In a non-stick pot, add a splash of vegetable oil and when hot, add the onions. Sauté until lightly brown, then add the cumin, fenugreek, coriander seeds/powder, mustard seeds and stir for a minute or two before adding the garlic. If using turmeric powder, add this now too; if fresh, hold off until you’ve added the lentils and stock.
Shortly after, incorporate the lentils, vegetable stock, turmeric and ginger. Stir gently and let simmer on a medium heat until the lentils are cooked through.
Once cooked, season with salt (to your preferred taste), and add the fresh coriander stalks if you wish (this is totally optional; it adds a great flavoursome punch of coriander).
Pour in the coconut milk and let simmer for 15-20 minutes, stirring occasionally. Remove the turmeric. If using the desiccated coconut, briefly toast in a frying pan until lightly brown.
When serving, chop some fresh coriander and sprinkle over each bowl, along with the sesame seeds and coconut (if using).
Dal is a fantastic, easy dish to make, either last minute or planned ahead. Generally, the longer you let it sit, the more delicious it becomes. Serve with flatbreads, rice or as is!
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