Daal

Daal is usually a semi-thick curry served with dipping naan/pitta bread (use gluten free or gluten free popadoms if you need to) or crackers & a side salad & maybe some rice. It has proved popular among my vegan friends but also alongside meat curries as an extra dish with some naan. You can alter the spicyness according to your taste, and if you find it too spicy in the end - just add some natural yoghurt or cream, or more coconut milk and blend in gently.

INGREDIENTS 

serves approx 8

2 cups yellow spit peas, soaked overnight in cold water

1 gluten and dairy free stock cube

1 onion, finely chopped

3 tsp cumin seeds or powder

2 tsp mustard seeds, if available

2 tbsp curry or masala powder

1 can coconut milk or 1/3 block coconut dissolved in hot water.

METHOD

Start to boil the yellow split peas in plenty of water, they can take a few hours so allow plenty of time for cooking yellow split peas! When cooking pulses you initially need to scoop of the froth that occurs when you bring it to the boil, & replace the water.

After 10 minutes, add the stock cube & 1 ½ tsp salt.

Heat some oil in frying pan & add the cumin & mustard seeds. When they start to ‘pop’ , add the onion, & curry powders.

When the lentil are half cooked, add the spice/onion mixture to the pan with the lentils, approx 1 pint water, & the coconut milk. Slowly simmer for at least half an hour, stirring & adding more water if necessary. Season to taste... it may need more salt or spices or even a little cream if it is too spicy.

Daal is usually a semi-thick curry served with dipping naan/pitta bread (use gluten free or gluten free popadoms?) or crackers & a side salad & maybe some rice.