Adré’s Daily Dal

Name: Adré's Daily Dal
Prep time: 5 min
Cook time: 20 min
Ingredients: 4 tablespoons extra virgin olive oil; 2 onions (finely sliced); 6 whole cloves; 6 cardamom pods (bashed); 6 whole peppercorns; 4 tablespoons ginger (minced); 4 garlic cloves (minced); 1 teaspoon ground coriander; 1 teaspoon ground turmeric; 2 teaspoons garam masala; 230 g red lentils (rinsed until water runs clear (opt)); 2 x 400g tins chopped tomatoes (( I used one cherry and one chopped)); handful coriander (finely chopped (opt))

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Here is a recipe for my daily dal that I have been making for years. Its a dish I crave when I am feeling in need of something super quick but 100% comforting.

Why make this Dal?

It only takes 30 minutes to make with very few ingredients but yet, delivers on flavour.
Its full of fibre! Fibre is so good for us for many reasons, it feeds our gut microbes which in turn boosts our immunity (70% of our immunity is in our gut!).
Its freezer friendly – I freeze it in 1 cup portions to add to my whole bowls (see serving suggestions).
It’s completely family friendly and great for anyone who is sceptic on ‘curries’.

Serving Suggestions:

What I love about a dal is that it is so delicious with most things! It’s super versatile. Here is my favourite ways to serve a dal.

Alongside quick sautéed greens
Indian spiced cabbage with fennel seeds
flatbreads!
A good Indian Atchar or pickle – I love this one (here)

Adré's Daily Dal

30 minute supper hitting all the flavour and 'good-for-you' notes! The ultimate family food!

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Prep Time 5

Cook Time 20

Diet Gluten-free, High Plant-protein, High-fibre, Vegan

Servings people

Ingredients

4 tablespoons extra virgin olive oil
2 onions finely sliced
6 whole cloves
6 cardamom pods bashed
6 whole peppercorns
4 tablespoons ginger minced
4 garlic cloves minced
1 teaspoon ground coriander
1 teaspoon ground turmeric
2 teaspoons garam masala
230 g red lentils rinsed until water runs clear (opt)
2 x 400g tins chopped tomatoes ( I used one cherry and one chopped)
handful coriander finely chopped (opt)

Instructions

Heat the oil in a medium saucepan over a medium heat, add the onions (you want to hear a sizzle) with the cloves, cardamom and black peppercorns, mix well. Add 1 teaspoon salt and cook the onions, covered (it's important), stirring occasionally, until they are soft and translucent.
While the onions are cooking, add the lentils to a saucepan and cover with plenty of cold water, give the lentils a swirl in the water and bring to a gentle simmer - simmer gently for 10-15 minutes until tender but not falling apart into a total mush. Do keep your eyes on the lentils, as they cook quicker than you think. Drain and reserve 1 cup of cooking liquid.
While the onions and lentils are cooking, in a small frying pan, no oil, add the turmeric, garam masala and coriander, heat until fragrant, set aside.
Back to the onions - when soft, add the ginger and garlic and cook until fragrant, 3 minutes, add the toasted spices and stir well and cook for a few minutes before adding 1 teaspoon salt and both tins tomatoes. Stir well and check the seasoning adding more salt and ginger if needed.
Add the cooked lentils to the tomatoes and stir well to incorporate the tomato sauce to the lentils. A good dal should be 'scoop-able' (a bit sloppy if you like), if your dal feels a bit 'dry' add a few tablespoons of the cooking liquid to the dal. Sprinkle over the coriander if using. Enjoy!

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