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!
400 ml (13.5 fl. oz) water
*Adjust level of chilli according to preferences.
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