OUR DAAL
Just one more spoon... we cannot stop eating this perfectly spiced daal when the pot is on the table. We love it the most with some white rice or quick flat bread and plant yogurt!
SERVES: 4
COOKS IN: 50'
DIFFICULTY: 3/10
INGREDIENTS
- 250g red lentils
- 500g tomatoes, peeled
- 150g tomato puree
- 250ml coconut milk
- 250ml water
- 1 big onion, chopped
- 2 carrots, sliced
- 3 garlic cloves, minced
- 1 tbsp ginger, grated
- 1 bay leaf
- 1 tbsp curry powder
- 1/2 tsp cumin
- 2 tsp salt
- 1 tsp mustard powder
TO EAT WITH
- rice
- naan bread
- plant yogurt
METHOD
1. In a big pot heat up the oil and fry onion and garlic until transluscent
2. Add carrots, ginger and all the spices and fry for a couple of minutes
3. Add tomatoes and puree and cook until they start to fall apart
4. Add lentils, coconut milk and water and cook with the lid closed for 20-30min until lentils are well cooked
5. Eat pure, with rice or some naan bread and add some fresh coriander on top if you like