Vegan Daal

Instructions

1. Step 1

   Rinse the red lentils in a fine-mesh sieve under cool running water until the water is mostly clear. Transfer them to the saucepan and add the water and turmeric.

   Ingredients used: 3.0 gr Ground Turmeric, 250.0 gr Red Lentil, 900.0 ml Water

   Cookware: fine mesh sieve, large saucepan

2. Step 2

   Bring to a boil over high heat, then reduce to low heat and partially cover. Simmer, stirring occasionally, until the lentils are very soft and beginning to break down.

   Timer: 18 min (fixed)

   Cookware: large saucepan, wooden spoon

3. Step 3

   Meanwhile, heat the vegetable oil in the frying pan over medium heat. Add the onion and cook, stirring often, until soft and lightly golden.

   Timer: 8 min (fixed)

   Ingredients used: 30.0 ml Vegetable Oil, 1.0 piece Yellow Onion

   Cookware: frying pan, wooden spoon

4. Step 4

   Add the garlic and ginger to the onion and cook over medium heat until fragrant.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger

   Cookware: frying pan, wooden spoon

5. Step 5

   Stir in the cumin, coriander, and chili pepper. Cook briefly until aromatic.

   Timer: 1 min (fixed)

   Ingredients used: 1.0 gr Chili Pepper, 4.0 gr Ground Coriander, 4.0 gr Ground Cumin

   Cookware: frying pan, wooden spoon

6. Step 6

   Add the tomatoes and salt. Cook over medium heat, stirring occasionally, until the tomatoes soften into a thick sauce.

   Timer: 6 min (fixed)

   Ingredients used: 6.0 gr Salt, 3.0 piece Tomato

   Cookware: frying pan, wooden spoon

7. Step 7

   Stir the tomato and spice mixture into the cooked lentils. Simmer uncovered over low heat, stirring occasionally, until cohesive and creamy.

   Timer: 5 min (fixed)

   Cookware: large saucepan, wooden spoon

8. Step 8

   Remove the saucepan from the heat. Stir in the lemon juice and cilantro, then serve hot.

   Ingredients used: 15.0 gr Cilantro, 1.0 piece Lemon

   Cookware: large saucepan, wooden spoon