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daal-tomato-and-lentil.md

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Tomato and Lentil Daal

Meta

Lentil curry. Have with rice and/or wraps/Chappati.

  • Servings: 8
  • Calories per serving: 300

Utensils needed

  • EITHER a large (At least 4L) pot with lid
    • OR 4L+ pressure cooker and separate large frying pan
    • The pressure cooker gets much better results
  • Something to measure water
  • Wooden spoon (Wooden as you need to scrape the bottom of the pot)

Ingredients

  • 3-4 tbsp Ghee (substitute: vegetable oil)
  • 2 large onions or 4 small
  • 2 dsp garlic paste (substitute: 4-6 garlic cloves)
  • 2 dsp cumin seeds
  • 2 dsp mustard seeds
  • 1 dsp ginger paste (substitute: 2.5cm piece fresh root ginger, peeled and grated)
  • 2 dsp ground tumeric
  • 1 dsp chilli powder
  • 1 dsp garam masala
  • 500g split red lentils ("masoor daal")
  • 800ml reduced fat coconut milk
  • 800g of fresh tomatoes (alternatively 800g chopped tomatoes from tins)
  • Salt and black pepper

Preparation

  • Dice onion(s), place into container
  • crush garlic cloves, place into container
    • Also Measure out the ginger, cumin and mustard seeds into the same container
  • Open tomatoes and coconut milk cans
    • If using fresh tomatoes, dice them and place in a large bowl
  • Measure out 500g split red lentils
  • Place lentils into large bowl and clean them
    • Fill bowl near to brim with water
    • Use hands to unsettle the lentils (whisk them around)
    • Pour water out (weight of lentils will keep them in place at the bottom)
    • Repeat 2 more times
  • Measure out the turmeric, chili powder and garam masala into a container

Cooking

  • Heat up pot or pan with 3-4tbsp ghee, high temp (Sauté)
    • If you're doing pressure cooker set it to sauté mode
  • Throw in the diced onions
  • Stir occaisonally
  • Start timer (once onions are up to heat)
  • 5 MINS
    • Add the garlic, ginger, cumin and mustard seeds
    • Boil 500ml water
  • 10 MINS
    • Add in the turmeric, chili powder and garam masala
    • Stir well
  • 11 MINS
    • Add the boiled water
    • Add the coconut milk and chopped tomatoes
    • Add the lentils
    • Add 1dsp salt, 1dsp pepper
    • If you're not using pressure cooker...
      • Bring to boil
      • Reduce to simmer heat
      • Remove lid to boil off additional water. Add the pan back when it's at the level of thickness you like.
      • cook for ~45 minutes until lentils are paste, stirring every 5 minutes
        • When stirring ensure it isn't boiling above a simmer, scrape bottom to prevent lentils burning
    • If you are using a pressure cooker...
      • Place the lid on and close the pressure valve.
      • Put it on "curry mode" and wait 30 minutes or so until it's beeping like mad.
      • After relesaing the pressure and opening it carefully stir the Daal well to break up any remaining mushy lentils (use a silicone whisk if you have one).

Next time

  • Try with lime juice and tomatoes
  • Try coconut oil instead of Ghee?
  • Try adding mushrooms

Sources