Coconut Curry Dal
Dal has probably been the most constant thing in my life. Okay, kidding - I love my family and friends too - they've been around. But let me tell you, dal has really been a reliable staple in my life since I was young - and it's pretty difficult if not impossible, to imagine Indian cuisine without the dish. I created this particular recipe because I wanted to make a creamy dal that was hearty, flavorful, spicy, and comforting yet energizing and light. I kept all of your usual suspect spices commonly used in Indian cooking (cue turmeric, cayenne, cumin, and coriander) but decided to omit the cream and butter in lieu of some coconut milk. I love the fact that I was able to sneak some spinach in here, which isn't sketchy at all seeing as it ends up shrinking to practically nothing anyway (hear that parents? your kids won't even know). It’s a powerhouse of a meal, especially with the nice dose of plant-based protein from the lentils.