Daal Recipe
Channel: Le Creuset
Date: 2023-11-29

Sizzle and simmer your way to a cozy, comforting dinner with @sophandspice’s Daal (lentils with tempered spices). Here’s how to make it!

5.5 qt. Round Dutch Oven in Rhône: https://bit.ly/3oNdTHm
2.25 qt Signature Saucepan in Meringue (on sale!): https://bit.ly/3KcOPAO
Signature Trivet in Rhône: https://bit.ly/3PJ9dgb
Pinch Bowls in White (on sale!): https://bit.ly/3RkW5P7

Ingredients:
For the Lentils:
1 cup lentils (washed and soaked)
4 cups water
Kosher salt, to taste
1/4 cup oil
1 onion, diced
8 cloves garlic, sliced
1 tsp cumin
2 cloves
1 cinnamon stick
1 tsp chili powder
1 tsp turmeric

For the Tarka (tempered spices):
2 Tbsp ghee
2 tbsp oil
5 cloves of garlic, sliced
1 tsp nigella seeds
1 tsp cumin
1 tsp mustard seeds
5-6 whole Birds Eye chili peppers
8-10 fresh curry leaves
Cilantro for garnish
White rice to serve

Instructions:
1. Start by rinsing the red lentils under cold water until the water runs clear. Then soak them in water for at least one hour.
2. In a 5.5 qt. Round Dutch Oven, heat the oil then add the onion, garlic, and whole spices listed above and sauté until golden brown.
3. While these sauté, drain the soaked lentils and set them aside.
4. Then add the chili powder and turmeric and stir, and immediately pour in the soaked lentils and water.
5. Bring this to a boil, add the salt, then lower the heat to a medium-low simmer and cook with the lid on until the lentils are cooked through, about 40 minutes to an hour.
6. When the lentils are done, taste for salt and adjust. Then remove them from heat, and make the tarka (tempered spices).
7. Add ghee and oil to a Signature Saucepan on low heat, then add sliced garlic, and let it cook for one minute before adding spices. The mustard seeds like to pop so be very careful. Add the chili peppers and curry leaves once the mustard seeds settle down. The curry leaves also fight back, so be sure to stand away so you don’t get burned.
8. Once everything is settled and your house smells amazing, carefully pour the tarka over the daal, and garnish with cilantro. Serve over hot basmati rice or with naan or paratha.