Daal made with peeled tomatoes

Daal made with peeled tomatoes

Made with Mutti Whole peeled tomatoes

Generously fleshy and firm, Mutti peeled tomatoes have their skins removed and then they are immersed in a delicious, velvety passata. Processing and packaging all occur within 24 hours of harvesting to preserve the authentic taste of freshly picked tomatoes. They have many different uses in the kitchen and are perfect for traditional Mediterranean recipes.

cooking sketch 40 min (COOK TIME: 40 min)

cooking sketch Medium



  • 400 g red lentils
  • 2 teaspoons turmeric
  • 2 knobs grass fed butter
  • 2 teaspoons cumin seeds
  • 1 small onion, finely chopped
  • 2-3 cloves garlic, finely sliced
  • 1-2 fresh green chillies, finely sliced (remove seeds for less spice)
  • 1 g 400 tin Mutti Peeled Tomatoes, crushed

Optional (recommended) extras

  • 1 teaspoon garam masala
  • 1 teaspoon ground coriander
  • piece Thumb-sized of fresh ginger, finely grated
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Daal made with peeled tomatoes: Method

  1. Place the lentils in a pan and fill with enough cold water so that the lentils are submerged and there is about two inches of water above the surface.
  2. Bring to the boil (skim off residue that rises to the top), and reduce to a simmer. Stir in the turmeric and a generous knob of butter. Add tomatoes, cover and leave to simmer.
  3. In a small frying pan, dry-fry the cumin seeds over a medium heat until toasted and fragrant (no more than a couple of minutes). Remove from the pan and set to one side.
  4. Melt a second knob of butter in the same frying pan and gently fry the chopped garlic, onion and chillies, if you’re using them. Once the garlic is golden, mix in the toasted cumin seeds and, if using, the garam masala and ground coriander. Remove from the heat.
  5. Give the lentils a good stir. They should have the consistency of porridge. Add more water as necessary (you will be surprised how thick they can get over just a couple of extra minutes cooking). When the lentils are completely softened, mix in your aromatic fried spices.
  6. Season to taste, then serve on its own, topped with coriander, or with a side of basmati rice and greens.

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