Directions
- 1Heat the oil in a saucepan over a medium heat. Add the cumin seeds and crackle for a few seconds before adding the onion.
- 2Cook, stirring occasionally, for 8-10 minutes until golden.
- 3Chuck the garlic and ginger into the pan and mix well.
- 4Cook, stirring continuously, for 30 seconds until fragrant.
- 5Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan.
- 6Pour in 150ml of just boiled water and mix well.
- 7Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, for 25-30 minutes or until the lentils are tender. If it looks a little dry, add another 50-100ml of water and mix well.
- 8To finish, add the lime juice and coriander to the daal. Mix well. Check the seasoning, adding more salt to taste and serve immediately with rice.
Ingredients
- 2 tbsp olive oil
- 3 tsp cumin seeds
- 2 finely sliced onions
- 4 cloves,finely sliced garlic
- 1 inch,finely sliced ginger
- 1 tsp turmeric
- 1 tsp chilli powder
- 200 g red lentils
- 400 g tin chopped tomatoes
- 400 g tin coconut milk
- 1 The juice of a lime juice
- 1 small handful finely chopped coriander leaves
- 1 to serve rice
- 150 ml water
- 1 pinch salt
Equipment
saucepan
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