Easy Toor Dahl 1 (800x533) (2)
2 cups toor dal
2 cups water
2 cloves garlic, chopped
thumb sized knob of ginger, chopped
1 onion, chopped
1 bunch of coriander
1 red chilli
1½ tsp black mustard seeds
2 tsp garam masala
1 tsp paprika
300g tinned tomatoes
juice of ½ a lime

Thoroughly wash then soak the dal in 2 cups of water for 20 minutes. Blitz coriander (including stalks), ginger, chilli, garlic and onion in a food processor to make a paste. Heat a heavy based pan and fry mustard seeds until they pop. Add the paste and fry until softened, then add the other spices and fry until fragrant. Add the lentils with the soaking water, tomatoes, lime juice and another cup of water. Cook for about 30–40 minutes, stirring occasionally until dal lentils are cooked through. Garnish with a dollop of yoghurt and chopped coriander. Serve with rice and naan bread.

You can purchase spices and dal lentils from Bin Inn Dinsdale

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