Quick and Easy: Lentil Daal

July 8, 2014

For many years, I was a vegetarian. Now that we raise our own livestock, I do not adhere to a meat free diet, but do still favor my old stand by recipes that were deliciously tried and true. Lentil Daal was a staple in my diet. This dish is richly seasoned, yet so simple to make. It's delicious served piping hot, cold, or room temperature. There are many variations of course, but it is always a hearty dish and much loved by anyone who tries it. 

Lentils are high in protein, iron, and nutrients in general. They are very inexpensive to buy and keep well in sealed jars. What a great addition to the pantry. Check out one of my family favorites: 

Lentil Daal

From The Farming Wife

1 Cup lentils

3 cups water

1 tsp ground cumin

1 tsp garlic granules

1/2 tsp corriander

1/2 tsp onion granules

1/4 tsp cardamom

1/8 tsp cinnamon

1/8 tsp clove

1/2 plus 1/8 tsp salt

1 Tablespoon coconut oil

2 tsp apple cider vinegar (or rice vinegar)

1/4 cup tamari or soy sauce

1 tsp sesame oil


In a saucepan, combine lentils and water. Simmer until soft, adding water if necessary. Alternately, cook lentils in a rice cooker for 10 minutes. 

Grind all spices to a fine powder if they are whole

Meanwhile, in a large frying pan, heat oil on low and add powdered spices

Stir and heat spices, being careful not to "cook" them. Heating releases the natural oils in the spices. 

Add the cooked lentils and any remaining cooking water, and turn heat to medium

Cook until most of the water has evaporated (10 minutes or less), and lentils have become creamy and thickened

Add vinegar, tamari, and sesame oil. Stir until combined

Add additional salt to taste of desired


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