Step 1
Add 6 cups of water to a large pot, cover and heat on high.
Add washed red lentils, lower heat to med/high and allow to come to a boil.Â
Using a spoon, scoop off the majority of white foam that appears and discard. This may take a few scoops.
Step 2
Add tomatoes, tamarind, dates, ground coriander, ground turmeric, ground cumin, ginger, thyme, shado beni (culantro or cilantro), 3 cloves of garlic, salt and black pepper.
Stir well, cover pot, lower heat and allow to come to a rolling boil. Watch that pot does not boil over.
Boil for approx 15-20 mins or until red lentils have mostly melted.
Step 3
Remove from heat, remove sprigs of thyme and use an immersion hand blender to blend to a rough smooth texture.
Return pot to med heat and add in all veggies and allow to boil for 10 mins.
Remove from heat and set aside.
Step 4
Heat a saucepan on high and add olive oil, hing, all seeds, curry leaves and 1 clove of garlic that has been peeled.
Step 5
Using a tsp, mix well and allow mustard seeds to start popping, stir frequently. Garlic will start to get brown.
Once mustard seeds start to pop, carefully remove from heat and poor mixture over the pot of daal stew.
Stir daal stew well to incorporate all ingredients and serve hot.
Note
You may enjoy as is or serve with ½ cup basmati rice.
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