A while ago I started making this amazing, tasty dal. Using brown lentils, cauliflower and loads of chopped tomatoes it tasted good, but not as good as I’d hoped.
Since then, making daals almost every week, I’ve made small changes each time to get the taste I’d been expecting from the beginning.
Below is the recipe as. To make it you will need a large saucepan or wok and the following ingredients:
| 1. | 1 | Large onion |
|---|---|---|
| 2. | 1 tbsp | Olive oil |
| 3. | 1 tbsp | Turmeric |
| 4. | 1 tbsp | Cumin |
| 5. | 1 tbsp | Paprika |
| 6. | 1 tbsp | Chili flakes |
| 7. | ½ cup | Fresh coriander |
| 8. | 5 cloves | Crushed garlic |
| 9. | 2 tins | Chopped tomatoes |
| 10. | 1 tin | Coconut milk |
| 11. | 1 tin | Spinach |
| 12. | 1 cup | Orange lentils |
Cut the onion into small pieces and fry on a high heat with the olive oil until soft and lighly brown. Then turn the heat down to half, add ingredients 3-8 and mix well.
Immediately after stirring, add the rest of the ingredients and stir until it is evenly mixed. When it starts to boil, turn the head down to minimum, cover and leave to cook for 40 minutes.
This recipe serves 6-8 people and is great with some basmati rice and naan bread. Bon appetiterooni.