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1. Chop the onion finely and cook on a low heat in the butter and oil. It shouldn't take any colour but become translucent and completely soft.

2. Chop the ginger and garlic finely and add to the pan of onions once soft. Stir and cook on a medium heat for 2 minutes, then add the fresh chilli and combine.

3. Grind the spices in a pestle and mortar, then add these to the pan along with the lentils, chilli powder and turmeric.

4. Add a generous handful of salt, then stir for a minute or so before adding the passata with equal amount of chicken stock.

5. Bring to the boil, then turn right down and leave to simmer uncovered for 30-40 minutes or until the lentils are quite soft. Skim off any scum which rises to the top and add more water if you see fit.

6. When the lentils are soft, stir in the coconut cream and the spinach. Check the consistency and bring up to a high heat if you need the daal to thicken.

7. Add the garamasala right at the end, combine, check seasoning and serve with white rice and raita. Garnish with coriander.


My Darling Daal


4, in punjabi sized portions

100g red lentils 

5g butter 

1tbsp oilive oil 

2 small onions 

1 chunk of ginger

2 birds eye chillies (if you're brave enough) 

2 garlic cloves 

250ml passata 

Chicken stock (you can substitute with vegetable)

160ml can coconut cream

2 generous handfuls of spinach

1 tsp coriander seeds

1 tsp cumin 

1 tsp chilli powder 

1 tsp tumeric powder 

1 tsp garamasala 

Spices are interchangeable. You can use chopped or fresh tomatoes instead of passata. You don't have to add the coconut cream or the spinach.

Find the YouTube link to this recipe here

My Darling Daal
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