NEVER ENOUGH GARLIC

Daal has long been a staple in the South Asian kitchen, and for one of us, growing up in a semi-Asian household meant that daal was always served as the ultimate comfort food. Because it's naturally vegan and oh-so-delicious, daal has also become part of the vegan kitchen, and you'd be hard-pressed to find a vegan or vegetarian who's never tried it (and doesn't love it).

 

This recipe is a somewhat simplified version of authentic, Sri-Lankan daal, made with ingredients easy to find in Europe and taking a few shortcuts that save time without compromising the flavour. We also added green lentils to up the protein intake. Let's get started!

Ingredients:

• 100 g (3.5 oz) red lentils
• 50 g (1.75 oz) green lentils
• 1 (400 ml/13.5 fl. oz) can of coconut milk 

• 400 ml (13.5 fl. oz) water

• 1 large onion
• 6 cloves of garlic
• 6 dried red chillies*
• 1.5 cubes vegetable stock
• 1 tbsp. strong curry powder
• 1 tsp. chilli powder*
• 1 tbsp. chilli flakes*
• 1 tsp. mustard 
• 1.5 tsp. paprika
• 1 tsp. tumeric
• 1 tbsp. ground black pepper
• Handful curry leaves 
• Olive oil for greasing pot

*Adjust level of chilli according to preferences.

Instructions:

1. Chop the onion and crush the garlic, and toss it all in a pot with olive oil. Stir fry on medium heat.
   
2. Toss in the curry leaves, dried chillies, and chilli flakes, and stir-fry for a few minutes until fragrant.
   
3. Dissolve the mustard and the vegetable stock cubes in the water, and pour it into the pot along with both kinds of lentils. Bring the mixture to a slow boil. 
4. Add the coconut milk, and stir in all the spices.
5. Simmer until the lentils are cooked through (for approx. 30 minutes).
6. Serve with rice or bread, or add another curry (like our vegan tomato "beef" curry) to make your own South Asian feast!