Comfort daal recipe

Name: Comfort daal recipe
Ingredients: 120 g (4.2oz) red split lentils; 60 g (2.1oz) moong daal (yellow ones); 600 ml (21.1fl oz) water; 2 garlic cloves, chopped roughly; 0.5 tsp turmeric powder; 2 green chillies, chopped; 0.25 tsp sugar; 1 lemon, juice only; 2 tbsp vegetable oil; 1 onion, sliced; 2 garlic cloves, roughly chopped; 2 cm fresh root ginger, peeled; 3 dried red chillis; 0.5 tsp mustard seeds; 0.5 tsp nigella seeds; 0.5 tsp cumin seeds; 1 tomato, diced; 1 pinch salt and pepper

18 ingredients

9 steps

Ingredients

120 g (4.2oz) red split lentils
60 g (2.1oz) moong daal (yellow ones)
600 ml (21.1fl oz) water
2 garlic cloves, chopped roughly
0.5 tsp turmeric powder
2 green chillies, chopped
0.25 tsp sugar
1 lemon, juice only
2 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, roughly chopped
2 cm fresh root ginger, peeled
3 dried red chillis
0.5 tsp mustard seeds
0.5 tsp nigella seeds
0.5 tsp cumin seeds
1 tomato, diced
1 pinch salt and pepper

Directions

1

To make the tadka sauce: warm a frying pan on a medium heat and add the oil.
2

When hot, pop in the onion and garlic, allowing them to brown and crisp at the edges.
3

Add the ginger, chillies and all the seeds, then turn up the heat until the seeds jig and hop in the pan.
4

Add the tomato, frying for a further 34 minutes until the ginger has softened and the tadka has dried a little.
5

Season, take off the heat, cover immediately to retain the spice hit and leave to cool.
6

To make the daal: soak both types of lentils for 15 minutes, then drain and rinse.
7

Put in a pan with the water and bring to the boil.
8

Add the garlic, turmeric, chillies and sugar, cooking for 2530 minutes until the lentils have lost their shape and look mushy.
9

Add water if its drying out; this dish needs to be loose and a little runny.