Homemade warming spicy lentil daal.
- 1 teaspoon oil we used coconut
- 2 teaspoons panch puran A seed mixture of fenugreek, cumin, mustard, fennel & nigella
- 1 medium onion thinly sliced
- 2 cloves garlic finely sliced
- 1.5 cups washed red split lentils
- 4 cups water
- 1 large tomato chopped
- 1 teaspoon turmeric powder
- 1 teaspoon cumin powder
- 1/4 teaspoon red chili flakes (or 1/2 a fresh green chilli finely sliced)
- 1/2 teaspoon coriander powder
- 1/2-1 teaspoon salt we used pink Himalayan
- 1 teaspoon dried coriander or a bunch of fresh coriander
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Heat the oil in a large frying pan, then add the panch puran (seeds) until they start to splutter.
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Add the onion, stir and cook until translucent. Add the garlic and cook for a further minute. (If using fresh chilli add this with the garlic but mind your eyes!)
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Tip the lentils in, mix to coat, cook for 30 seconds then carefully pour the water in, stir and leave to cook for 30 minutes stirring occasionally. Halfway through cooking, add the fresh chopped tomato (stir in). Add more water if necessary.
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Sprinkle in the turmeric, cumin, chilli and coriander powder. Allow to simmer for a further 10 minutes. Season with salt. Stir. Taste test and adjust seasonings as necessary.
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Before serving, sprinkle the daal with the dried (or fresh) coriander.
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Enjoy!
- Serve with rice or bread.
- Have as a side with other Indian inspired dishes.
- Make it spicy and add fresh green chilli.
- Add more panch puran to really get those flavours.
- Make your own panch puran mix if you can't find ready made - use equal amounts of each seed.
- Store refrigerated for up to three days.
