Red Lentil Daal with Coconut Milk
Daal, a name for both the main ingredient and the stew made from the ingredient, this is a staple meal for a good part of Southeast Asia. The dish is filling, can be stretched out to last over multiple meals and can be heated up to be just as delicious the next day.
Growing up we rarely dabbled in Indian food, and it wasn't really until college where I tasted this coconut-version that is sweet, tangy and filling all in one. At college there was a great Vegetarian Club that didn't just sit around and talk about the normal "veg talk" instead the club would get together a few times a semester and cook a great vegetarian meal. This meal, prepped at the local Hare Krishna temple and run by a Krishna who also ran a catering company. He would teach methods of cooking, and ways of staying healthy and vegetarian. The prep was mostly done by the members of the club, but the dinners were open to anyone.
Still after being introduced to daal, it's not something you order at an indian restaurant as a meal, you will find it as a side dish, or part of a larger dish. I think a great lentil stew however is a great dinner dish or as a side. If you want to include it as a side, grill some veggies, serve with basmati rice and a great raita (yogurt garnish) and naan.