Daal is kinda like my “chicken noodle soup” ….. it is my go to comfort food for when I need some TLC 🙂  When I’m sick, when I’m sad or just pissed off at the world …. gimme some Daal and I’ll be fine. Daal is a must have on any Bengali lunch or dinner table, so it’s got a nostalgic affect on me.

Daal simply means lentil and there are many different types of daal, I’m using the most basic type, red lentil, today. Part of the legume family, lentil is quite healthy as well.  It helps lower cholesterol, good for the heart and does wonders for your digestive system.

There are many ways to cook daal.  Though I can’t really say which is my favorite, I want a different version depending on my mood, the weather…! You can make this already heathy recipe even healthier and add any kind of vegetables or leafy greens.  Check out my recipe for Spinach Lentil .

This recipe makes a thicker daal than the everyday kind and  I love it with white rice, naan or sometimes I love it just by itself as hearty soup.  It truly does wonders for your stomach or when you’re feeling under the weather.

Ingredients:

• 1 cup of red lentil, rinsed and drained
• 2 tbsp of oil
• A few green chillies, leave them whole if you don’t want it too spicy, I split them in half since I like it a little spicy
• 1 tsp turmeric
• Salt to taste
• 3 cups of water
• 5-6 cloves of garlic, crushed
• A handful of fresh cilantro leaves, roughly chopped

Instructions:

• Add the lentils, turmeric, salt, green chilies (if using), and water in a small pot. Cover and bring to a boil on medium heat. Lower the heat to a medium low and cook for another 20 minutes, or until you get your desired consistency, then leave it on the lowest heat possible while you prepare the . **See notes
• ry the crushed garlic in the oil over medium heat, until light golden brown. **See note.
• Once the lentil is cooked, add the  cilantro and turn off the heat.
• Serve with hot naan or rice.

**Note:

• Add the garlic while the oil is still cold. This way the garlic infuses the oil beautifully and doesn’t brown too fast.
• I garnished my daal with garlic chips. I fried thinly sliced garlic on low heat until they were lightly brown.
• I like mine a little thick with the lentils still a little al dente so I only cook it for 20 minutes.  If you want it thinner, add a bit more water and cook it for a little longer.