Vegan Daal

Instructions

1. Step 1

   Keep the rinsed-until-mostly-clear, drained red lentil in the colander. Heat the vegetable oil in the saucepan over medium heat, add the cumin seed, and cook until fragrant.

   Timer: 2 min (fixed)

   Ingredients used: 4.0 gr Cumin Seed, 30.0 ml Vegetable Oil

   Cookware: colander — holding, saucepan — medium heat

2. Step 2

   Add the onion, garlic, and ginger to the saucepan and sauté over medium heat until the onion is soft and translucent.

   Timer: 6 min (fixed)

   Ingredients used: 3.0 clove Garlic, 15.0 gr Ginger, 150.0 gr Onion

   Cookware: saucepan — medium heat, wooden spoon — stirring

3. Step 3

   Add the tomato, turmeric, and red chili, then cook over medium heat until the tomato softens and the mixture becomes aromatic.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 gr Red Chili, 200.0 gr Tomato, 3.0 gr Turmeric

   Cookware: saucepan — medium heat, wooden spoon — stirring

4. Step 4

   Transfer the red lentil from the colander into the saucepan and add the water. Bring to a boil over high heat, reduce to low heat, and simmer until the lentils are tender and the daal is thick and creamy.

   Timer: 18 min (scalable)

   Ingredients used: 240.0 gr Red Lentil, 720.0 ml Water

   Cookware: colander — transfer, saucepan — high then low heat, wooden spoon — stirring

5. Step 5

   Remove the saucepan from the heat, stir in the salt, and let the daal stand until its texture is evenly thick before serving.

   Timer: 2 min (fixed)

   Ingredients used: 6.0 gr Salt

   Cookware: saucepan — off heat, wooden spoon — stirring