Daal is a term originating in the Indian subcontinent for dried, split pulses that do not require soaking before cooking. The cooking technique takes time and patience but it is totally worth it. The result is a creamy, rich and spicy lentil dish, the perfect pairing for some toasted white bread!
This recipe serves 8 people
What you will need:
400gr Red onions
20gr Garlic 6gr Ground coriander
14gr Ground turmeric
30gr Fresh Ginger
350ml Tomato Passata
400ml Coconut Milk
2L Water (room temperature)
400gr Red lentils
15ml apple cider vinegar (Optional)
Fresh coriander as a garnish
Method:
Chopped the red onions, garlic and fresh ginger
Heat up the veg oil in a large saucepan on a medium heat
Add the chopped onions and gently cook for about 10 minutes
Stir the garlic together with the spices into the onions , add 15 ml of water and cook for about 5 minutes.
Once the spices are cooked, add the ginger together with tomato passata and coconut milk and slowly let it cook for about 20 minutes
Add the red lentils in the sauce and stir with a big wisk to prevent the lentils from sticking together
Add 2L of water
Cook the lentils on a low heat for 45 minutes and stir often
When the lentils are cooked, add the vinegar and adjust the seasoning.
Serve with fresh coriander
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