Immune-Boosting Turmeric Golden Milk Daal
Whether it’s a virus we picked up at work or we’re just feeling a bit blah, sometimes all we need is a hug in a bowl. Liz Moody’s immune-boosting turmeric golden milk daal, featured in her cookbook Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships, is just what the doctor ordered.
“It has plenty of anti-inflammatory, immune-boosting spices, like ginger, turmeric and cinnamon, but the real secret is the garlic,” writes Moody. “When garlic is chopped and left to sit for 20 minutes, an enzymatic reaction occurs that makes it one of the most potent antiviral and antibacterial agents around.”
Make sure you add the garlic after the daal is done cooking, but while it’s still warm. This takes the edge off of its spicy, intense flavor, while still preserving its therapeutic properties.
Reprinted from Healthier Together: Recipes for Two—Nourish Your Body, Nourish Your Relationships. Copyright © 2019 by Liz Moody. Photographs copyright © 2019 by Lauren Volo. Published by Clarkson Potter, an imprint of Penguin Random House, LLC.
1 tablespoon vegetable oil
1 medium onion, minced
1 teaspoon ground turmeric
1 teaspoon ground ginger
1 teaspoon mustard powder
1 teaspoon curry powder
1 teaspoon ground cinnamon
¼ teaspoon ground cayenne
¼ teaspoon fenugreek seeds
¼ teaspoon freshly ground black pepper
1 cup dried red lentils
1½ cups vegetable broth
One 13.5-ounce can full-fat coconut milk
4 garlic cloves
¼ cup unsweetened dried flaked coconut
Juice of 1 lemon
¼ cup roughly chopped fresh cilantro
2 red serrano chilis, thinly sliced (optional, to garnish)
1. In a medium saucepan, heat the oil over medium heat. When it shimmers, add the onion and cook until translucent, about 5 minutes. Add the turmeric, ginger, mustard powder, curry, cinnamon, cayenne and fenugreek, and cook for about 3 minutes, or until fragrant.
2. Add the black pepper, lentils, vegetable broth and coconut milk to the saucepan. Bring the mixture to a boil over medium-high heat, then reduce the heat to low and simmer until the lentils are very soft and have absorbed most of the liquid, 25 to 30 minutes.
3. While the daal is cooking, mince the garlic. Let it sit for at least 20 minutes to allow the healing enzymes to activate.
4. In a dry medium skillet over low heat, add the flaked coconut and gently toast it until it’s warm and golden brown, about 4 minutes. Transfer the coconut to a small bowl.
5. Remove the daal from the heat. Add the garlic and lemon juice, stirring well to incorporate. Let it cool slightly, about 5 minutes, then divide it between two bowls and top with the cilantro, toasted coconut and red chilis, if desired.
Note: Don’t sub other types of lentils here—red lentils are key to the daal’s soft consistency.