Daal or dahl is a traditional lentil curry that can be found all across India. Each region has its own take on the recipe.
- 1 cup black lentils soaked overnight
- 1 cup red lentils soaked overnight
- 1 cup mung beans soaked overnight
- ½ cup cashews soaked overnight and blitzed to a paste
- 2 medium brown onions
- 4 cloves garlic
- 1 teaspoon ground ginger
- 1 tablespoon olive oil
- 2 teaspoons brown mustard seeds
- 1 teaspoon chilli powder
- 2 teaspoons ground turmeric
- 2 teaspoons sweet paprika
- 2 teaspoons ground coriander
- 2 teaspoons ground cumin
- 2 400 g tins diced tomatoes
- 1 L vegetable stock
In a large saucepan, heat the olive oil over medium heat. Add the mustard seeds into the pan and stir to coat in the oil. Place the id over the pot and allow seeds to fry until they pop and the oil begins to change colour.
Remove lid and stir in the onion, sauté for 10 minutes or until softened. Add the garlic and ginger then sauté a further 2 minutes. Stir in all of the dried spices and cook stirring for a further minute or until fragrant.
Add the tomato and stock then stir to incorporate and scrape the bottom of the pan. Finally add the remaining ingredients and stir to incorporate.
Cover and simmer for 2-2 ½ hours. Stir every 15-20 minutes and add water if sauce becomes too thick. Serve over basmati rice and top with fresh coriander.