Indian daal


When Mikkel and I travelled around India this daal was one of the dished we met everywhere but every time the flavour was different. In this version I have tried to recreate what we loved the most about the daal dishes we had on our journey; fresh ginger notes mixed with tomatoes and freshly grined coriander and topped with fresh coriander… Hope you will enjoy it as much as we do!

Red lintels daal
Serves 4-6 people

1 tbsp ghee or butter
1 tbsp oil
2 onions
4 gloves garlic
1 tbsp grated or finely chopped fresh ginger
2 tbsp tomato paste
3 chopped tomatoes
1 tbsp coriander seeds or ground coriander
1 tsp chili powder
1 tsp tumeric
200 gram red lentils
8 dl water
2 tsp sea salt

For the finish:
3 tbsp oil
1 tbsp mustard seeds
fresh coriander

How to make
If you are using whole coriander seeds start by heating the seeds in a pan. When lightly brown crush or grind the seeds into powder. Gentle heat oil and butter in a pan and add chopped onions and garlic. Let it simmer for a minute. Add ginger, tomato paste and chili. Sauté the tomato paster to fry away some of its sourly notes. Add the rest of the ingredients and let it simmer under a lid for around 20 minutes. When the lentils is done heat oil in another pan and add mustard seeds. As soon as they start to pop transfer the oil and the seeds to the daal and combine. Add chopped fresh coriander and serve with rice or indian bread or both.


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