Daal

Made with Pelati

Peeled Tomatoes are generously fleshy and firm. They have their skins removed and are then immersed in a delicious, velvety passata.

40 min (COOK TIME: 40 min)

Medium

Ingredients

Ingredients

  • 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

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 until
  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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Also made with: Pelati


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