Simple dal | Recipe | Natalie Penny

Name: Simple dal | Recipe | Natalie Penny
Ingredients: Ingredients; Instructions; Rinse the lentils under cold water until the water runs clear. Add the rinsed lentils to a large pan, and cover with 800ml cold water.; Add the salt and bring to the boil, scooping any scum off the surface as it bubbles. Add the ginger, garlic, turmeric, chilli(s), and a grinding of black pepper.; Reduce the heat to a low simmer, and cook for 1-1½ hours, until the lentils are soft, and easily break down when pushed against the side of the pan.; Using a wooden spoon or whisk, beat the lentils until they become soupy and creamy. Taste for seasoning and adjust as necessary.; Now it's time to add your toppings or flavourings. To make the roasted, spiced tomatoes pictured here, preheat the oven to 180°C/fan 160°C/Gas 4.; Sprinkle the spices over the tomatoes along with the mustard seeds, and roast for 30-40 minutes, until bursting and juicy. Add to the top of your dal, sprinkle over some fresh coriander, and tuck in!

www.nataliepenny.com

A basic dal isn't meant to be heavily spiced: it's a creamy, comforting base to which you can add your own unique twists and choice of toppings.

View Original

Share this recipe:

Ingredients

Ingredients
Instructions
Rinse the lentils under cold water until the water runs clear. Add the rinsed lentils to a large pan, and cover with 800ml cold water.
Add the salt and bring to the boil, scooping any scum off the surface as it bubbles. Add the ginger, garlic, turmeric, chilli(s), and a grinding of black pepper.
Reduce the heat to a low simmer, and cook for 1-1½ hours, until the lentils are soft, and easily break down when pushed against the side of the pan.
Using a wooden spoon or whisk, beat the lentils until they become soupy and creamy. Taste for seasoning and adjust as necessary.
Now it's time to add your toppings or flavourings. To make the roasted, spiced tomatoes pictured here, preheat the oven to 180°C/fan 160°C/Gas 4.
Sprinkle the spices over the tomatoes along with the mustard seeds, and roast for 30-40 minutes, until bursting and juicy. Add to the top of your dal, sprinkle over some fresh coriander, and tuck in!