A simple, healthy lentil daal recipe prepared with aromatics, seasoned with tomatoes and garlic, and flavored with spices, ginger & garlic and turmeric. This is very versatile you can add any vegetables to the lentils, from spinach, kale or potatoes instead of tomatoes. The daal can be blended or not and can be eaten as a stew or soup with naan or rice.
- 2 cups red lentils rinse before use
- 1 tsp ginger garlic crushed
- 4 green chilies sliced
- 4 large tomatoes diced
- 1 tsp turmeric
- 1 tsp cumin seeds
- 1 tsp garam masala
- handful of cilantro chopped
- 1/2 tsp salt
- 1/2 tsp pepper
Pour the lentils and 6 cups of water in a saucepan on a medium heat, and cook for 20 minutes. Skim off the foam as it gathers at the top.
Meanwhile, add a 1 tspn water to a frying pan and cumin seeds, then stir in the garlic, chili, ginger, and spices, and fry for a 2 minutes or until the cumin seeds begin to crackle. Then add the tomatoes and fry for another 2 minutes.
Once the lentils are done, transfer the spice mixture to the saucepan with the lentils and simmer for 10 minutes. Use immersion blender for 30 seconds to blend the lentils.
Stir in the cilantro, salt and pepper.