Lentil Daal

Lentil Daal


  • 6oz red lentils, picked and washed (remove discoloured lentils)
  • 1/2 tsp ground turmeric
  • 2 large, fresh green chillies, chopped
  • 1 onion, sliced
  • A few coriander leaves
  • 1 healthy pinch of salt
  • 4 tbsp vegetable oil (or ghee)
  • 1/2 tsp brown mustard seeds
  • 1/2 tsp cumin seeds
  • 1 big fat clove garlic
  • 3-4 bay leaves
  • 3 red chillies, chopped coarsely.


Good for 3-4 servings, best prepared the day before consumption. Place all ingredients for the lentil base in a pan (get a load of those colours), cover with water, and simmer until it achieves a sloppy consistency. Monitor throughout, replenishing water when necessary. Set aside and allow to cool. Heat the Final Fry ingredients in a small pan until the mustard seeds start to pop. Ensure the oil is really hot, then throw the lot on to the lentils and cover with a well fitting lid immediately. Amidst dramatic fizz and crackle, the hot oil and spices will singe the top layer of lentils and impart a smoky flavour as well as their own aromas. Wait until entire mixture has cooled and then gently reheat before eating. Daals are best when the various flavours have several hours to rest and assimilate before serving. Serve with pilau rice, nan bread, curry, beer, etc.

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Daal is one of those dishes that taste better after some time so i guess you can think of it like caviar that takes 2 days to mature. I am looking forward to the dramatic fizz and crackle when i make this dish because the only time i used mustard seeds was in piclking mangoes


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