Red Lentil Daal
1 onion finely chopped
2 fresh tomatoes chopped
Spices (ground cumin, ground coriander, turmeric, paprika, chilli powder)
Salt to taste
Freshly boiled water
Fresh Coriander chopped
Freshly squeezed juice of a lemon
Ground garam masala
For The Temper
2 garlic gloves finely grated
a little vegetable / light olive oil
Chopped green chillies (optional)
1. Fry the onions in a little oil until soft and lightly golden
2. Add salt and spices – except garam masala
3. Add chopped tomatoes, stir, cover and leave to simmer for 5 minutes
4. Add Water and stir
5. Add red lentils, stir and bring to the boil
6. Lower heat and simmer until lentils are cooked through and mushy (usually between 30-45 mins). Check to ensure there is enough water in the mix. Add more water for your own preferred consistency if required
7. If the daal is too watery take the cover off and turn up the heat to allow it to thicken and some of the water to evaporate. Adjust salt if needed
8. In a seperate pan, heat a little oil and fry the garlic until very lightly brown (you can add green chillies to this oil too if you would like more of a kick to your daal). Once done add to the lentils.
9. add lemon juice, coriander and a sprinkling of garam masala. Serve.
We have it with boiled brown basmati rice and a big salad on the side. Yum.
How do you make yours? If you have a go at the above do let us know how it turns out!
Comment below or tell us in our Wholesome Living Group.
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