Daal is a warm and comforting Indian stew made with lentils, aromatics and spices. Red lentils make delicious stews because they cook fairly quickly and begin to break down and create a naturally creamy stew without the addition of dairy or other thickeners. This lentil daal is garnished with a splash of coconut milk to add a little fat and richness to the dish to keep you feeling full, as well as to help temper the heat from the serrano chili. If you don’t like heat you can substitute ½ a bell pepper in place of the serrano. The prep work for this dish is fairly quick, and your Suvie will take care of gently simmering the lentils to creamy perfection so when you get home all you have to do is eat!
Note: do not add water to reservoir before broil
Red Lentil Daal
- 1 cup red lentils
- 14.5 oz can diced tomato
- 1 small onion
- 1 serrano pepper
- 1 small piece fresh ginger
- 1 tsp mustard seeds
- 2 tbsp garam masala
- 1 tbsp vegetable oil
- 1 cup water
- 3/4 cup basmati rice
- ¼ cup coconut milk
- 1 small bunch cilantro
Rinse the lentils in a fine-mesh strainer (you can also use your Suvie starch pan) and set aside. Peel the onion and dice. Cut away the stem, core, and seeds from the serrano pepper and discard, dice the serrano pepper. Finely mince or grate the piece of ginger, you should end up with about 1 tbsp of ginger pulp. Combine the onion, serrano, fresh ginger, mustard seeds, garam masala and 1 tbsp vegetable oil in a Suvie pan.
Do not add water to reservoir before broil. Broil for 10 minutes stirring halfway through.
Season to taste with salt and pepper, then stir in the lentils, diced tomato, and 1 cup water. Place in the upper right cooking zone.
Add the basmati rice and 1 tsp salt to the starch pan and place in the lower right cooking zone. Enter the Slow Cook Settings and cook.
Slow Cook Settings
HIGH, 2.5 hours
Starch: 17 minutes
After the cook, stir the lentils to combine.
Adjust seasoning to taste with salt and pepper. Fluff the rice with a fork and adjust seasoning to taste. Divide the rice between bowls and top with the lentils. Garnish the daal with a swirl of coconut milk to temper the heat of the serrano chili, and cilantro leaves for brightness. Enjoy!
When it comes to Indian dishes, you can’t go wrong with a good quality Rosé. Regardless of the dish, the balance of acidity and sweetness in Rosé will perfectly match spicy Indian fare. Alternatively, a creamy, oak-aged Chardonnay will complement the delicate flavors of the lentils and coconut milk.