Vegan, Vegetarian

Teen’s Favourite Daal

chilli picI used make this Daal all the time. I stopped, forgot how to and kept trying out different recipes. They were never the same as this one. It is both simple and tasty.

Then last week, a scrap of paper fell out of another cookery book. I know I tweaked the original but I have no idea where I found it nor where credit is due. So whoever came up with the basis from which this recipe grew, we thank-you!


4 ounces, red lentils
4 ounces, yellow or green lentils
1½ pints, water
1 tsp, turmeric
1 tbsp, grated ginger
1 heaped tsp, garlic finely chopped
2 tbsps, sunflower oil
½ tsp, mustard seeds
1 green chilli, sliced thinly
1 medium onion, sliced thinly
2 tomatoes, sliced

1. Place lentils, 1 pint of water, turmeric, ginger and garlic in a saucepan and bring to the boil
2. Reduce the heat and cook for about 20 minutes until the lentils are soft (add more water if the mixture becomes too thick)
3. Using a potato masher, gently mash the mix so that the lentils are broken up a bit but not a puree
4. Heat the oil in a frying pan
5. Add the mustard seeds and stir for about 1 minute
6. Add the sliced onion and chilli and cook until soft (5-10 minutes)
7. Add the tomato and cook until soft
8. Add this to the lentil mix
9. Serve this as a side dish or in a bowl with naan bread


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