Directions
- 1Heat the oil in a saucepan over a medium heat.
- 2Add the cumin seeds and crackle for a few seconds before adding the onion.
- 3Cook, stirring occasionally, until golden.
- 4Chuck the garlic and ginger into the pan and mix well.
- 5Cook, stirring continuously, until fragrant.
- 6Put the turmeric, chilli powder, lentils, tomatoes, coconut milk and a good pinch of salt into the pan.
- 7Pour in just boiled water and mix well.
- 8Bring to the boil, cover, reduce the heat to low and cook, stirring occasionally, until the lentils are tender.
- 9If it looks a little dry, add another water and mix well.
- 10To finish, add the lime juice and coriander to the daal.
- 11Mix well.
- 12Check the seasoning, adding more salt to taste and serve immediately with rice.
Ingredients
- 2 tbsp olive oil
- 3 tsp cumin seeds
- 2 onions, finely sliced
- 4 cloves garlic, finely sliced
- 1 inch ginger, finely sliced
- 1 tsp turmeric
- 1 tsp chilli powder
- 200 g red lentils
- 400 g chopped tomatoes
- 400 g coconut milk
- 1 The juice of a lime
- A small handful of finely chopped coriander leaves
- sea salt
Equipment
saucepan
Tips
- Serve with rice.
Related recipes
Potato and Lentil Soup
Indian · Soup35m
Masala Bati
Indian · Soup
Homemade Cream of Chicken Soup Substitute
Indian · Soup10m
Qatari Mashkhool (المشخول القطري)
Indian · Soup
Aloo Palak Curry
Indian · Soup
Mixed Daal
Indian · Soup
Easy chicken curry
Indian · Soup
Butter Chicken
Indian · Soup
Sri Lankan Thosai and Jaffna Mutton Curry
Indian · Soup
BUTTER CHICKEN MAC N’ CHEESE
Indian · Soup
Butter chicken Kabsa
Indian · Soup
Instant Pot Keema Biryani
Indian · Soup