Lentil Daal

One of my all time favourites, a quick & easy meal that costs pennies to make whilst being packed with flavour it really brings me so much comfort.

What You’ll Need

  • 200g red lentils, cooked until softened (as per the packet)
  • 6 garlic cloves, finely sliced
  • 1/2 teaspoon garlic powder
  • 1/2 tsp ginger powder
  • 1 tsp black mustard seeds
  • 1 tsp coriander powder
  • 1-2tsp chilli powder depending on your spice preference
  • 1 heaped tsp turmeric
  • 1 large onion, diced
  • 1 large tomato, diced
  • 1 tsp cumin seeds
  • 4 curry leaves or bay leaves
  • Pink salt
  • Rapeseed oil or ghee

How To Make

Start by cooking the lentils according to the packet, if anything you want to slightly overcook them so they’re really soft, then set to one side in their water until you need them.

Heat either 2tbsp of rapeseed oil or if you prefer and you have it you can use ghee, both work just fine. Add the diced onion, mustard and cumin seeds and fry over a medium heat until the onions are soft.

Add the diced garlic and powered spices plus the curry leaves, mix well and cook for 2 minutes on a low heat before mixing in the diced tomatoes and cooking for another 2 minutes, mixing it well.

Add in the lentils plus their water, if all the water has cooked off add around 1 cup of water, mix to incorporate the lentils with the onion mixture and season well with salt, I find you need more salt than you would image as a true Indian Daal is quite salty, using pink salt makes this a healthier option. Leave to simmer over a low heat for 20-30 minutes.

If a high volume of liquid remains then turn the heat up and allow it to boil until it reduces (whilst stirring it to stop the lentils from sticking to the bottom of the pan meaning Dan the dishwasher will shout at me!).

Serve with a couple of fresh chapati’s.

Top tip – this keeps in the fridge for a few days so it’s great to double up and have again in the week or for lunch, it also freezes well too so I always batch cook it when I make it.