red lentil daal

{red lentil daal} via chevrons & éclairs

indian wife status

I’m at the age where every Indian-Persian-Arab parent becomes noticeably worried about my marital status and the potentiality of having a “life partner.” It’s difficult when the best years of your life coincide with these daunting looks and questions. I’m in my prime, running a business, living in one of the most incredible city in the world-there needs to be something they can deduce from that? No.

Anyways, the reason why I bring this up is because my cooking skills tend to feed the fact that I would make for an amazing housewife {no pun intended}. My parents almost monopolize on that single fact about me when speaking to others in the community. And though my parents are not too fussed about me changing my Facebook status from “baller” to “married,” it does seem that the family pressures extend to them too.

I’m sharing this rant, albeit rather limited, because I know posting this recipe will bring on the flocks of aunties who have eligible sons. In reality, I wanted to share this recipe because I tend to make it every few weeks. It’s wholesome, healthy and a very simple one-pot meal. Recently, I started using the Perfectly Pure Extra Virgin coconut oil instead of vegetable oil because I hear it is the best to cook with since coconut oil can withstand really high heat. This helps prevent your curries and daals from forming an oily base, if that makes any sense? The flavor is mild and won’t drastically change your dish except making it more healthy.

{red lentil daal} via chevrons & éclairs
{red lentil daal} via chevrons & éclairs {red lentil daal} via chevrons & éclairs
{red lentil daal} via chevrons & éclairs
{red lentil daal} via chevrons & éclairs
{red lentil daal} via chevrons & éclairs

Special thanks to Holland & Barrett for supporting this post, all opinions are my own.

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red lentil daal recipe
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  • Ha to this narrative! And my mother would love this recipe–will have to share with her! 🙂

  • Nice touch.

  • Paige Allison

    This looks excellent! I didn’t know that about high heat and oil but I’ve def had some really oily curries! I don’t cook with coconut oil because I don’t like the taste it adds to my food but in something like this it would be perfect! And I’ve found refined coconut oil doesn’t have nearly the “coconut-y” taste and smell as unrefined oil. Little pro tip on the coconut oil, right?! 🙂

    • WHO KNEW, right?! Yeah the problem with a lot of restaurants is that they add the spice AFTER to the curry based on your preference. It’s basically sautéed chilies. Not ideal. And yeah that’s my issue with coconut oil actually, I found that some brands are less coconut-y than others. I have to be eating something SUPER flavorful to hide the coconut base.

  • Yum this looks delicious! I started cooking with coconut oil as well, especially because it’s light and tastes great =o) Definitely pinning this to make later =o)

  • This recipe is perfect I’m going to be trying it asap. Daal is one of my favorite things to order at an indian restaurant. Now I just need a naan recipe and I’ll be set! 🙂

  • I’m extremely happy to finding this post. I’m italian but I live in Qatar where I can find a lot of exotic food (I mean exotic for me!) I bought these sort of lentils few weeks ago at the grocery and I was looking for a good recipe to taste them out. Here it is!! yours looks delicious!!

    • Oh, how fun! Please do let me know if you have any questions making this and if you’re looking for any other types of recipes 🙂 Qatar is incredible, I am visiting again in a few months!

  • Well, I’ll be sliding right on to the marriage radar then—with this recipe! It sounds delicious 🙂

  • Tiffany {A Touch of Grace}

    Okay this looks really good. I haven’t used red lentils before, only green. What is the flavor difference?

    • Red lentils are a bit nuttier and softer when cooked for a longer time over low temperature. They become mushy basically. I actually prefer them over the green!