Serves 4
Directions
- 1Give a large mug of yellow split lentils a proper rinse to clean them from any dust or impurities.
- 2Put the rinsed lentils into a pan.
- 3Add four mugs of boiling water to the lentils.
- 4Bring the lentils and water to a boil.
- 5Skim off the foamy scum from the top of the boiling lentils to make the water as clear as possible.
- 6Pour in about two tablespoons of passata for flavour.
- 7Add a third of a tablespoon of salt.
- 8Add a pinch of garam masala.
- 9Add one tablespoon of coriander.
- 10Add one tablespoon of my bazaar.
- 11Stir the ingredients into the pot.
- 12Place the lid on the pot, turn the heat to low, and leave it to simmer for 15 minutes.
- 13After 15 minutes, check the daal and if it looks too thick, splash in some hot water. Otherwise, leave it alone.
- 14Throw in a couple of green chilies if you like extra spice.
- 15Pop the lid back on and leave it simmering while you prepare the tarka.
- 16Fry up a small, finely chopped onion in a good tablespoon of butter until it's nice and golden.
- 17Add a tablespoon of ginger and garlic paste to the frying onion and butter.
- 18Once it's sizzling, add just a teaspoon of cumin seeds.
- 19Stir the cumin seeds in quickly and then take the pan off the heat to avoid burning them.
- 20Add the prepared tarka mixture into the daal and stir it through.
- 21To finish it off, add a handful of fresh chopped coriander.
- 22Give it a 30-second gentle simmer, and it's all done.
- 23Serve the daal with a soft roti dripping in butter or a pile of plain rice.
Ingredients
- 1 mug split red lentils
- 4 mugs boiling water
- 2 tablespoons passata
- 0.33 tablespoons salt
- 1 pinch garam masala
- 1 tablespoon coriander
- 1 tablespoon my bazaar
- 2 green chilies
- 1 tablespoon butter
- 1 small onion
- 1 tablespoon ginger and garlic paste
- 1 teaspoon cumin seeds
- 1 handful fresh chopped coriander
Equipment
large cooking potstrainerspoonlidfrying panknifechopping board
Tips
- Add more water later if it's looking a bit parched.
- When using shop bought spices, go easy, some of them taste super strong.
- Burnt cumins are a hard no.
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