RED CURRY DAAL

“Truly so easy I’m obsessed”

Before we get into things, a quick note: I hope to keep this newsletter free for as long as possible, so it would mean so much to me if you supported my work by ordering my cookbook, Third Culture Cooking, which features 100+ flavorful recipes that reflect my third culture perspective. Find signed copies here. Now, onto the recipe..

I share most of the dishes I make with my sisters, especially if I think it’s a meal that would prove useful to feed their kids with their busy schedules. As soon as I finished making this Red Curry Daal, I snapped a photo and sent it over with the message, “Truly so easy I’m obsessed”. I’m not lying.

Right now (and in general, to be honest) I want to eat food I know I’ll love and want to have again as leftovers, but also food that’s filling and comforting. I feel strongly about leaning on nostalgic flavors to bring that comfort, and this recipe provides exactly that. Most can agree a warming portion of Thai Red Curry from their local takeout spot has provided respite on a busy evening, and for my mother, a pot of daal is her personal go-to in that situation.

I started developing this recipe in February and intended on publishing it then, but with all the cookbook happenings, it slipped away. While on tour I missed cooking so much, and I kept thinking about this dish specifically. I made it again last week as soon as I returned home, and it was just as delicious as I remembered. It might seem off season, but it’s been gloomy here in New York and no matter the weather, daal = comfort.

If curry and rice isn’t what you’re after, I love to thin it out with a bit of water and season it with some extra salt for a delicious soup. Be sure to use red lentils that are split; they might not mark it on the package specifically but you’ll be able to see a flat side. Whole red lentils will require more water, time, and a bit of guesswork on your end, and will generally not be as creamy, dreamy in the end.

4-6 SERVINGS / 35 MINUTES

INGREDIENTS

2 Tbsp. Ghee*

1 medium onion, finely chopped

5 garlic cloves, finely chopped

1 ½ tsp. Diamond Crystal Kosher Salt

2 Tbsp. red curry paste

2 Tbsp. tomato paste

1 ½ cups split red lentils

1, 13.5 oz. can full fat coconut milk

3 ½ cups water

1 Tbsp. fish sauce

2 Tbsp. fresh lime juice from 1 lime, plus more wedges for serving

2 tsp. maple syrup, plus more to taste

1 bunch radish, for serving, optional

2 mini Persian cucumbers, for serving, optional

Flaky sea salt, optional

Basmati or other rice, for serving

*Instead of…

Ghee, use olive oil or coconut oil

METHOD

Heat a medium pot over medium-high heat. Add ghee and swirl to melt. Add onions, garlic, and kosher salt and stir to coat in the ghee. Cook, stirring often, until onions are translucent and garlic is starting to brown around the edges, about 5 minutes. Add red curry paste and tomato paste and stir to combine. Cook, stirring often, until the pastes turn a darker shade of red and begin to stick to the bottom of the pot, about 5-7 minutes. Add lentils, coconut milk, and 3 ½ cups water (or 2 can-fuls). Stir to combine; increase heat to high and bring to a boil. Reduce heat to medium-low and simmer, stirring occasionally, until lentils are tender and creamy, about 15-18 minutes. During the last few minutes of cooking, stir in the fish sauce, lime juice, and maple syrup. Taste and adjust, adding an extra teaspoon of maple syrup if desired.

Halve radish and slice cucumbers. Squeeze over a bit of lime and sprinkle over some flaky sea salt to season. Transfer to a small plate along with lime wedges for serving.

Serve daal in bowls over basmati rice alongside the crunchy veg.