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Method Prep:10min › Cook:25min › Ready in:35min
Wash the lentils through twice with warm water and once with cold. Add to a large saucepan. Cover the lentils so there is about 4cm extra water over the top and bring to the boil. Once it has reached boiling point, reduce heat to a simmer. Add a heaped teaspoon of turmeric to the water.
Finely chop the garlic, ginger, chilli and onion. Saute in a frying pan until everything has softened and season with salt.
Once the water has reduced and the lentils are mushy, stir in as much or as little salt as you like and then empty the onion mixture into the daal and stir through. For a little added richness, add a knob of butter into the mixture and stir in. Serve hot with some naan or alongside rice and curry.
So easy to cook. As good as one you would get at an Indian restaurant. I used less liquid than suggested in the recipe. I spooned off excess liquid before adding onion, garlic, ginger & chilli mixture. - 04 May 2015