1.In large pot, heat olive oil over medium heat and saut onion for 2 minutes
2.Add garlic and stir (dont burn it)!
3.Add mustard seeds and saut until the pop.
4.Add remaining spices and vegetables.
5.If mixture is to dry, add more oil so the spices dont burn.
6.Add the lentils and stir to coat with oil.
7.Add water and coconut milk (if using), bring to a simmer and cover.
8.Cook for 20 minutes, stirring occasionally. The daal will be thick and creamy.
9.Add salt and pepper to taste at the very end.
10.Serve over brown or basmati rice and garnish with cilantro, toasted coconut, or chopped cashews if desired.
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