Daal

Hey! Welcome back to the blog, yesterday I had the privilege of hosting @the_tofu_engineer aka Nelson share with us a delicious daal recipe with us on our Tuesday Instagram live session. We also learnt a thing or two about what daal actually is- which I thought were just red split lentils but it turns out the term covers a much broader range of pulses! Anyway, if you want to watch the replay, you can watch it here. Enjoy!

Ingredients

- ¼ cup split mung beans

- ¼ cup red lentils

- 1 tsp salt

- ½ tsp turmeric

- 1 ½ cups water

- ⅛ cup rapeseed oil

- 5 cloves garlic

- 1 inch ginger

- 1 small onion

- 1 tomato

- 1 tsp chilli powder (optional)

- 2 tbsp coriander

Method

1. In a bowl, rinse lentils until the water is as clear as possible. Cover the lentils with 1 ½ cups water and leave to soak for 20 minutes.

2. Add the lentils and water in a pot. Season with salt and turmeric and bring to a boil.

3. Once boiling cover with a lid and bring down to a simmer until the lentils are tender. Should take 20 - 30 minutes. If using a pressure cooker, cook on high for 4 - 6 minutes.

4. Set aside

5. Heat oil in a pan on medium heat. Once hot, add the garlic and ginger and turn the heat to low. Cook for 1 - 2 minutes until the raw smell goes away.

6. Add onions and cook for around 4 minutes until soft and light golden brown in colour.

7. Add the chopped tomatoes and chili powder and stir. Cook for 6 to 7 minutes until tomatoes are very soft and cooked.

8. Now add the boiled dal to the pan and mix. Add water to thin out the dal as per taste. Let the daal simmer for 3 to 4 minutes on low-medium heat.

9. Serve with rice or chapatis and enjoy!

As always, if you do have a go at making this, be sure to tag @the_tofu_engineer and @chazdelightsnutrition on social media! Be sure to join me next week as I have a special LIVE cooking session lined up for you all!

Chaz xx