About this recipe:This dal is absolutely gorgeous. A variety of dal is simmered with tomatoes and coconut milk, and spiced with an easy blend of storecupboard staples. Great as a vegetarian main, or as an accompaniment to your favourite curry. Any combination of lentils or dal my be used.
190g whole red lentils
75g channa dal
75g moong dal
3cm piece of root ginger, sliced
2 bay leaves
1 cinnamon stick
1.5L cold water
2 tablespoons butter
1 large onion, chopped
2 cloves garlic, crushed
2 teaspoons turmeric
1 teaspoon cumin
1/2 teaspoon garam masala
1/2 teaspoon chilli flakes
2 tablespoons lemon juice
1/2 - 1 teaspoon salt, or to taste
400g tin chopped tomatoes
400ml tin coconut milk
1 tablespoon chopped fresh coriander leaves
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Method Prep:10min › Cook:1hr › Ready in:1hr10min
Rinse the lentils and dal well, then place with the ginger, bay leaves and cinnamon in a large pan with 1.5 litres of cold water. Bring to the boil, reduce the heat to medium and simmer for 15 to 20 minutes, stirring occasionally to prevent sticking.
Drain lentils into a large sieve, remove bay and cinnamon, and rinse well. Return to large pan.
Heat the butter in a medium frying pan over medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam masala and chilli flakes and cook for a further minute until fragrant. Add the lemon juice and season to taste with salt.
Add onion mixture to the lentils and stir through well. Add tomatoes and coconut milk, combine.
Simmer mixture for around another 30 minutes, stirring often, until lentils are cooked and mixture has thickened to your liking. Serve sprinkled with coriander. Great with naan bread and pappadums.