Thankfully I still love it just as much now as an adult, although my husband and I always debate what is a better accompaniment.. Are you team rice or chappati ? I love my rice with daal but to be fair whenever I do cook daal i will alternate between rice and chappatis. This time round it was the turn for rice.
I made my husband's favourite daal which is masar daal - brown lentils.
So for my masar daal to serve 4-6 people you will need
500g brown lentils
Knob of butter - leave this out if you're wanting it for a vegan diet
1 medium onion chopped
2 frozen cubes garlic/ 5 fresh cloves crushed
2 frozen cubes of ginger/ thumb size peice crushed
1 1/2 tsp salt
3 green chillies chopped
1 tsp hot curry powder
2 tsp cumin seeds
1 bay leaf
Fresh coriander chopped to garnish.
- Start by giving the lentils a quick rinse and leave them to soak whilst you cook the masala.
- On a hight heat add a little olive oil to your pan with the knob of butter. Add in the chopped onion. You want the onion to brown and crisp up but watch they don't burn as the heat is high
- Once they have turned a nice dark brown, add a splash of water to soften them. Lower the heat to medium, add in the salt , garlic, ginger and chillies. Cook through for a couple of minutes so the ginger and garlic brown and the chillies soften.
- Add in the bay leaf, cumin seeds and curry powder, stir through and add in all the lentills
- Pour enough water over the lentils to cover them. And leave to simmer on a medium heat for 45 minutes. Stir them intermittently to stop them catching or burning, and top up the water if need be.
- After 45 minutes the lentils should be fully cooked and the daal should be the perfect consistency
- If you prefer a drier consistency, leave it to simmer a little further - I make my daal slightly drier if im serving it with chappatis .. Garnish with coriander just before serving
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