Ingredients
225g (8 oz) red lentils
600ml (1 pint)
water
5ml (1 tsp) chilli powder
10ml (2 tsp) ground
coriander
1.25ml ( ¼ tsp) turmeric powder
1.25ml ( ¼ tsp)
salt
1 sprig fresh coriander leaves, chopped
4 fresh tomatoes,
chopped or
5 canned tomatoes, crushed
1 onion, peeled and
chopped
50g (2 oz) butter
1 green chilli, halved and
chopped
Cooking Instructions
Wash lentils in 4-5 changes of
water, until water is clear. Drain. Add 600ml (1 pint) water and
cover and simmer gently, without stirring, for 10-15 minutes lentils
are thoroughly cooked. Blend with a masher or beat with an egg
beater. Add chilli powder, ground coriander, turmeric, salt, fresh
coriander and tomatoes. Cover and simmer for 6-8 minutes. Remove
from heat. Fry onions in butter and when brown pour over daal.
Garnish with chopped chilli. Serve with rice or
chapati.
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