Dal

⇐ Recipes from cookery books

Ingredients

50g butter

1 large onion, finely chopped

50g fresh root ginger, finely grated

1 clove garlic, finely chopped

I've increased quantities of spices compared to original recipe

1 Tbs fresh jalapeño chilli

1 tsp ground coriander

1 tsp ground cumin

½ tsp turmeric

½ tsp ground cardamom seed

½ tsp cayenne pepper

½ tsp ground cinnamon

pinch ground cloves

½ tsp ground black pepper

pinch grated nutmeg

1.2l water

310g red lentils, washed several times in cold water and drained

400g tin of chopped tomatoes

salt

lemon juice

25g fresh coriander leaves, chopped

Method

1. Heat the butter and cook the onions and ginger gently in covered saucepan for 5 minutes without colouring.
2. Add the garlic, chilli and ground spices. Cook gently for a minute or so stirring.
3. Add the water and lentils. Cover, bring to the boil, and simmer for 10 minutes
4. Add the tomatoes and check seasoning - add salt, chilli etc
5. Simmer for another 15 minutes or so. If it starts getting too thick, add a little water
6. Add coriander and lemon juice to taste before serving

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indian daal dhal

indian