This daal recipe is bursting with warmth of the spices and flavour of the fresh herbs. Serve as a soup with naan bread or the typical daal and rice combo for an ultra satisfying meal.
Course Dinner, Lunch
Cuisine Indian
Keyword Gluten Free, Gut Friendly, Soy Free
Ingredients
1cupred lentilsrinsed
3cupswater
1tbspolive oil or other cooking oil
1medium onionfinely chopped
1fresh chillichopped finely (adjust to taste depending on the heat)
2medium garlic clovesminced
1smallknob of fresh gingerminced
½tspcumin seeds
¼tspmustard seedsoptional
½tspturmeric powder
1tspcoriander powder or ½ tsp garam masala
3/4tspsalt or to taste
1medium tomatofinely diced
Juice of one half a lemon
Chopped coriander leaves for garnishing
Instructions
Put washed lentils in water (3 cups), salt and turmeric in a medium saucepan.
Cook on high heat until it starts to boil. Turn the heat down to low and allow the lentils to cook for appx 20 minutes when the lentils should start to look flaky. Turn the heat off as the heat in the cooked lentils cook them further. A little less cooked is better than overcooked as the daal will start to become gluggy.
Meanwhile, heat the oil in a small saucepan or frypan over medium heat. Add the cumin seeds and mustard seeds until fragrant. This should take a few seconds. Be sure not to burn the cumin seeds as it will give daal a bitter taste.
Add the onion, garlic, and ginger, cook for 4 to 5 minutes, until the onions turn translucent. Stir in chopped chili and cook for another 30 seconds.
Add in paprika, salt, chopped tomato and cook until the tomato begins to breakdown, about 2 to 3 minutes. The mixture should start to look like a paste.
Pour cooked lentils over the onion tomato paste and stir until nicely mixed. You may need to cook daal for another couple of minutes until it has a thick soupy consistency.
Add the lemon juice and stir well. Taste andadd extra salt to taste.
Garnish with chopped coriander leaves.
Serve with steamed basmati rice or fragrant coconut rice
Your spicy red lentil daal recipe has yielded a dish that is hearty and comfort food for the whole family.
Video
Notes
1. While cooking daal, add water based on your preference if it is too dry. If it is too wet, then cook on low heat until it thickens to your liking after adding the onion tomato paste.2. Daal will keep in the fridge for up to a week.3. Add a handful of baby spinach for a variation and extra greens.4. Daal thickens as it gets cooler. You may be tempted to add water but wait, reheating makes it thinner.