+ Masoor Daal With Coconut Milk
1 cup masoor daal
2 cups vegetarian mock chicken stock
1 can (roughly 13.5 fl oz) coconut milk
4 garlic cloves
2 pinches saffron
1 onion, roughly chopped
3 tomatoes, roughly chopped
1.5 tsp turmeric
.5 tsp black pepper
Black salt to taste

Plop it all into a pot, stir well, and bring to a boil. Lower the heat and simmer for 25 minutes.

++ Onion Tarka
3 tbs olive oil
1 onion, sliced thinly
4 garlic cloves, chopped
Handful of fresh coriander
2 tsp black mustard seeds

Make the tarka about 10 minutes out from when the daal is going to be finished cooking. Sautee the onions and garlic until they’re crispy, then add the coriander and mustard and fry for about a minute.

Ladle some of the daal onto basmati or brown rice, then top with the tarka. Let the mix sit for a few minutes before serving.