Coconut Black Lentil Daal

Rich creamy, fragrant daal with a slight spice.

Coconut Black Lentil Daal

Serves 6 - 8

This daal is simple but, takes a while to make. Most of the time it takes to cook is hands off with occasional stirring to keep things from sticking. The time is definitely worth it. When you sit down to a bowl, you are met with a creamy earthy bowl of lentils that are fragrant and fully tender with just a little spice. I served my daal with rice and a tangy cucumber and tomato salad seasoned with toasted ground cumin and rice vinegar.

“Recipe Tips:

1. After adding the masala, the heat under the pot should be as low as you can make it. Stirring during this time is important to prevent sticking.”

Ingredients

Lentils

1,600ml (8 c) water

400g (1.75 c) black lentils, rinsed 

300g (1.75) chickpeas, soaked overnight

4 t mushroom bullion

2 bay leaves 

Masala

28g (2 T) butter

15ml (1 T) vegetable oil

300g (1 large) onion, small dice

15g (1 T) ginger, minced

12 garlic cloves, minced

2 cheongyang or serrano chilis, minced

3 T soy sauce

2 T doenjang

250g (1 medium) tomato, pureed

2 t garam masala

2 t turmeric

2 t ground coriander

2 t gochugaru

1.5 t ground cumin

200ml (1 c) water

400ml (1 – 13.5 oz can) coconut milk 

Finishing

0.50 – 1 t garam masala

Recipe Know-how

1.      In a large pot combine the water, lentils, chickpeas, bullion and bay leaves.

• Cover and bring to a boil.

• Reduce to a simmer and cook stirring occasionally for 1.5 hrs.

30 minutes before finishing start the masala.

2.      In a large saute pan over medium, melt the butter and oil together.

• Add the onion and cook stirring occasionally for 10 minutes or until golden brown.

If the onions are browning too quickly reduce the heat to medium-low and continue to cook.

• Add the ginger, garlic and chili and cook for 1 minute.

• Add the soy sauce and doenjang cooking for 45 seconds longer.

• Add the tomato puree and cook covered for 15 – 20 minutes or until reduced, very thick and the oil has separated from the mixture.

If the mixture is still quite moist, remove the lid and cook uncovered for the last 5 minutes.

• Add the spices and cook for 1 minute longer.

• Add the masala to the cooked lentils with 200ml (1 c) water.

• Cook covered on very low for 1 hour stirring every 15 minutes or so.

The daal has to be stirred frequently so that it does not begin to stick to the bottom of the pot.

• After 1 hour add the coconut milk.

• Taste and add 0.50 t kosher salt if needed.

• Cover and continue to cook for another hour stirring every 15 minutes to prevent sticking.

• Add the finishing garam masala.

• Taste and adjust seasoning as desired.

• Let stand covered off heat for 10 minutes.

3.      Serve.