This recipe for daal is adapted from Ismail Merchants ” Indian Cuisine ” 1986
Ingredients
- 5 fl oz sunflower oil
- 1 medium onion, halved and sliced
- 2 2" pieces cinnamon
- 1 lb red lentils washed
- 1/2 tbsp ginger finely chopped
- 1 pint chicken or vegetable stock
- salt
- 1 tsp cayenne
- Skin, pulp and juice of a small lemon
- 1 small onion, chopped
- 1 finely chopped
- 1 fresh hot green chilli deseeded and finely chopped
- 2 bay leaves crumbled
- small handful roughly chopped fresh coriander leaves
Servings:
Instructions
- Heat 3 fl oz oil in a large saucepan over a medium heat. When hot add the sliced onions and cook, stirring, until they soften.
- Add the cinnamon, lentils and ginger to the pan and cook, sirring often, for about 10 minutes.
- Add the stock plus 1 pint of hot water, some salt and cayenne pepper. Bring to the boil then simmer for about 10 minutes.
- Add the lemon juice and the squeezed shell. Cook for about 50 minutes, stirring often.
- Heat the remaining oil in a small pan and add the chopped onion, garlic, chilli and bay leaves. Cook, stirring, until the onion is browned.
- Add this mixture, including the oil, to the lentils. Sprinkle with the chopped coriander leaves and serve hot.
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