Coconut Daal

20 mins
Serves 1
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Directions

  1. 1Heat a splash of olive oil and some ghee in a pan.
  2. 2Heat a splash of olive oil and some ghee in a pan.
  3. 3Heat a splash of olive oil and some ghee in a pan.
  4. 4Add cumin seeds and cook for about 20 seconds.
  5. 5Add cumin seeds and cook for about 20 seconds.
  6. 6Add cumin seeds and cook for about 20 seconds.
  7. 7Add one diced onion.
  8. 8Add one diced onion.
  9. 9Add one diced onion.
  10. 10Add garlic and ginger blocks, a splash of water, and fresh green chilies.
  11. 11Add garlic and ginger blocks, a splash of water, and fresh green chilies.
  12. 12Add garlic and ginger blocks, a splash of water, and fresh green chilies.
  13. 13Add turmeric, coriander, cumin, paprika, and garam masala, then another splash of water.
  14. 14Add turmeric, coriander, cumin, paprika, and garam masala, then another splash of water.
  15. 15Add turmeric, coriander, cumin, paprika, and garam masala, then another splash of water.
  16. 16Add enough oil to the pan.
  17. 17Add enough oil to the pan.
  18. 18Add enough oil to the pan.
  19. 19Add two tins of cut tomatoes (Napolina brand).
  20. 20Add two tins of cut tomatoes (Napolina brand).
  21. 21Add two tins of cut tomatoes (Napolina brand).
  22. 22Add tinned lentils and some salt, then stir.
  23. 23Add tinned lentils and some salt, then stir.
  24. 24Add tinned lentils and some salt, then stir.
  25. 25Add an entire tin of coconut milk and stir it through.
  26. 26Add an entire tin of coconut milk and stir it through.
  27. 27Add an entire tin of coconut milk and stir it through.
  28. 28Put the lid on and simmer gently for 20 minutes, stirring halfway through.
  29. 29Put the lid on and simmer gently for 20 minutes, stirring halfway through.
  30. 30Put the lid on and simmer gently for 20 minutes, stirring halfway through.
  31. 31Add a bit of dry fenugreek.
  32. 32Add a bit of dry fenugreek.
  33. 33Add a bit of dry fenugreek.
  34. 34Turn off the heat.
  35. 35Turn off the heat.
  36. 36Turn off the heat.
  37. 37Mix with a spoon.
  38. 38Mix with a spoon.
  39. 39Mix with a spoon.
  40. 40Garnish with some red chili flakes and fresh coriander on top.
  41. 41Garnish with some red chili flakes and fresh coriander on top.
  42. 42Garnish with some red chili flakes and fresh coriander on top.

Ingredients

  • 1 splash olive oil
  • 1 splash olive oil
  • 1 splash olive oil
  • 1 ghee
  • 1 ghee
  • 1 ghee
  • 1 cumin seeds
  • 1 cumin seeds
  • 1 cumin seeds
  • 1 diced onion
  • 1 diced onion
  • 1 diced onion
  • 1 garlic and ginger blocks
  • 1 garlic and ginger blocks
  • 1 garlic and ginger blocks
  • 1 splash water
  • 1 splash water
  • 1 splash water
  • 1 fresh green chilies
  • 1 fresh green chilies
  • 1 fresh green chilies
  • 1 turmeric
  • 1 turmeric
  • 1 turmeric
  • 1 coriander
  • 1 coriander
  • 1 coriander
  • 1 cumin
  • 1 cumin
  • 1 cumin
  • 1 paprika
  • 1 paprika
  • 1 paprika
  • 1 garam masala
  • 1 garam masala
  • 1 garam masala
  • 1 splash water
  • 1 splash water
  • 1 splash water
  • 1 oil
  • 1 oil
  • 1 oil
  • 2 tins cut tomato
  • 2 tins cut tomato
  • 2 tins cut tomato
  • 1 tin lentils
  • 1 tin lentils
  • 1 tin lentils
  • 1 salt
  • 1 salt
  • 1 salt
  • 1 tin coconut milk
  • 1 tin coconut milk
  • 1 tin coconut milk
  • 1 bit dry fenugreek
  • 1 bit dry fenugreek
  • 1 bit dry fenugreek
  • 1 red chili flakes
  • 1 red chili flakes
  • 1 red chili flakes
  • 1 fresh coriander
  • 1 fresh coriander
  • 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.