Daal

Name: Daal
Cuisine: Indian
Ingredients: 450 g (1 lb) yellow split peas or ‘Egyptian’ lentils; 450 g (1 lb) yellow split peas or ‘Egyptian’ lentils; 1 tablespoon ground turmeric; 5 cm (2 inch) piece of fresh root ginger, sliced but not peeled; 1 small tablespoon salt; 1 tablespoon garam masala; 1 tablespoon coriander seeds; 2 tablespoons cumin seeds; 2 dried red chillies; 6 tablespoons ghee or vegetable oil; 6 tablespoons ghee or vegetable oil; 3 onions, finely sliced; 4 garlic cloves, sliced; 1 sprig of fresh coriander, chopped (optional)

Preparation info

6
Servings (or more if served as part of an indian meal with other dishes)

Difficulty
Easy

Appears in

The Paupers Cookbook

By Jocasta Innes

Published 2014

About

Ingredients

450 g (1 lb) yellow split peas or ‘Egyptian’ lentils
1 tablespoon

Asia
India
Side dish
Gluten-free
Vegan

Method

Wash the split peas or lentils and pick out any tiny stones or seeds. Put them in a large pan with about 2 litres (4 pints) water, the turmeric and ginger. Bring to the boil, then turn down the heat and simmer, partially covered, until the peas or lentils are tender (30-60 minutes). When the daal is cooked, stir in the salt and garam masala.

In a pestle and mortar (you can improvise wit