Sometimes you just need a big, hearty, warm bowl of comfort food. And this yellow daal is the perfect recipe for those times.
When Mr. E is in town, we spend time exploring the city and going on spontaneous little adventures. A favourite of ours has been the Southbank Markets, held every Sunday along St. Kilda road. It was here a few months ago that we met an Indian couple who own an incredible small business, ‘No Worries Curries’, that make spice packs for homemade curries. They are extremely knowledgable about their cuisine and always educate us about ways we can make their curries vegan. We’ve visited them on multiple occasions and they are always so generous. Recipes are provided on the backs of each pack and can very easily be vegan-ified. If you’re ever along Sourhbank over the weekend, give them a visit and pick up a few of their spice packs (which are totally affordable too) to transform your winter dinners! I’ve used the tadak curry spice for this daal and the flavours are seriously amazing.
I’ve also posted below how to make my coconut rice, as I think it compliments this dish perfectly.
- 1 medium onion
- 1tbsp minced garlic
- 1 cup moong daal, rinsed
- 3 cups water
- 1 can coconut milk
- 3 cubes frozen spinach
- ‘No Worries Curries’ tadak curry spice
- Garam masala
- Red chilli flakes
- 1 cube vegetable stock (alternatively, omit 1 cup water and add 1 cup vegetable stock)
- Salt and pepper
- Basmati rice & baby spinach to serve.
- Start by frying the onion and garlic in a large pot over a high heat. Cook until the onions are browned nicely.
- Add 3/4 of the can of coconut milk and all of the other ingredients (apart from the rice) into the pot.
- Stir every few minutes to prevent the daal from sticking to the bottom of the pot. Allow to simmer until all of the liquid is absorbed into the lentils.
- To make the coconut rice, simply cook your rice as per usual, but replace 1/4 cup of water with 1/4 cup coconut milk, and add a good pinch of ground cumin.
Serve the daal and coconut rice and with a few generous handfuls of baby spinach and a sprinkling of crushed almonds.