This dish is one of our absolute favourites during the chilly months, but daal is jam packed with nutrients, including loads of protein, and immunity boosting spices for your enjoyment and nourishment year round! Enjoy with yoghurt (coconut yoghurt for vegans, of course!)
3 big ripe tomatoes peeled
1 onion cut into small pieces
1 bunch fresh coriander
few table spoons oil
large cube butter
2 teaspoons turmeric powder
2 teaspoons chilli powder
few cloves garlic chopped
2 teaspoons cumin seeds
2 teaspoons coriander seeds
1 fresh chilli deseeded and chopped
salt & pepper to taste
Put tomatoes into a large bowl of hot water to peel and chop. Fry chopped onions in oil in a large pan until soft but not brown. Add 1 cup washed lentils and 2 cups of water to the pan. Add chilli powder and turmeric powder to the pan. Bring to boil then simmer for 15 mins until custard consistency and thick (take off heat if needed).
While lentils are simmering dry fry in a small pan cumin seeds and coriander seeds. When it starts to smell aromatic take off the heat. In pestle and mortar add the coriander seeds, cumin seeds, garlic and chopped chili, grind into a paste.
Put the mixture to the side ready with chopped tomatoes in a small pan add the oil and butter put on a high heat. When sizzling add tomatoes and paste of cumin, coriander seeds, garlic and chilli. Fry until mixed together and soft add salt and pepper. Add to lentil mix pan and put back on heat.
Chop coriander leaves and add at the end, add yoghurt if desired. (one or two heaping spoonfuls per bowl, to taste)
Optional: Serve with Rice or Breads