Directions
- 1Leave the lentils to soak, then rinse them well.
- 2Prepare the base of the dish with onions, tomatoes, garlic and ginger pesto, spices, and fresh cilantro.
- 3Put all ingredients for the base into a large pot over a high flame. Toast and stir.
- 4When the lentils change color, add plenty of water and lower the flame.
- 5Let it cook slowly for about an hour until the daal thickens and becomes soft and rich.
- 6Serve with a slice of lemon and naan.
Ingredients
- 500 g lentils
- 2 L water
- 2 large onions
- 1 large tomato
- 1 tsp curry
- 1 tsp turmeric
- 1 tsp paprika
- 1 tsp coriander powder
- 1 bay leaves
- 1 tsp chopped garlic
- 1 tsp chopped ginger
- 2 fresh chilies
- qb salt
- qb seed oil
- qb fresh cilantro
- 1 lemon
Equipment
large pot
Tips
- Soaking lentils is fundamental for slow and creamy cooking.
- Patience and calm are essential for the daal to thicken and meld flavors.
- Serve with a slice of lemon for freshness and naan.
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