Directions
- 1Heat a splash of olive oil and some ghee in a pan.
- 2Add cumin seeds and cook for about 20 seconds.
- 3Add one diced onion.
- 4Add garlic and ginger blocks, a splash of water, and fresh green chilies.
- 5Add turmeric, coriander, cumin, paprika, and garam masala, then another splash of water.
- 6Add enough oil to the pan.
- 7Add two tins of cut tomatoes (Napolina brand).
- 8Add tinned lentils and some salt, then stir.
- 9Add an entire tin of coconut milk and stir it through.
- 10Put the lid on and simmer gently for 20 minutes, stirring halfway through.
- 11Add a bit of dry fenugreek.
- 12Turn off the heat.
- 13Mix with a spoon.
- 14Garnish with some red chili flakes and fresh coriander on top.
Ingredients
- 1 splash olive oil
- 1 ghee
- 1 cumin seeds
- 1 diced onion
- 1 garlic and ginger blocks
- 1 splash water
- 1 fresh green chilies
- 1 turmeric
- 1 coriander
- 1 cumin
- 1 paprika
- 1 garam masala
- 1 splash water
- 1 oil
- 2 tins cut tomato
- 1 tin lentils
- 1 salt
- 1 tin coconut milk
- 1 bit dry fenugreek
- 1 red chili flakes
- 1 fresh coriander
Equipment
panlidspoon
Tips
- Make sure to stir the daal halfway through simmering.
- Don't be scared of using enough oil.
- Use Napolina brand for tomatoes.
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