Our daal recipe may not be the most authentic, but it’s quick, easy and we almost always have the ingredients required.
Quick & Easy
As much as we love creating curries with multiple spices that have been ground in a pestle and mortar, that way of cooking just isn’t practical for us to create daily. This daal recipe uses simple ingredients that you are likely to have in your cupboards, with the option to add extras if you have them.
For this daal we used red pepper and cauliflower, but we have previously used mushrooms, spinach and potatoes and these worked perfectly too.
We always serve our daal with rice, either wholegrain or white basmati. To make it extra delicious, you can also serve it with naan breads or poppadoms. Our favourites are the garlic and coriander naan breads by Clay Oven Bakery. These can be found in the bread section of Morrisons.
For your daily dose of greens, we would also recommend serving this dish with a side of garlic fried greens. Simply fry broccoli, pak choi and kale in a little olive oil with plenty of crushed garlic!
Finally, we must mention the Alpro Plain No Sugars yoghurt. We always like to make sure we have a pot of this in the fridge, it works perfectly with savoury meals.
Quick & Easy Lentil Daal
- 1 tbsp olive oil
- 4 cloves garlic crushed
- 1 red onion diced
- 1 red pepper diced
- 2 tbsp mild curry powder (or curry powder of your choice)
- 220 g red lentils
- ½ small cauliflower cut into small florets
- 1 tin coconut milk
- 1 tin chopped tomatoes
- Heat the olive oil in a deep saucepan and add the red onion, red pepper and garlic. Fry until softened and season with salt and black pepper.
- Add the curry powder and cook for 1 more minute.
- Add the lentils, cauliflower, coconut milk and chopped tomatoes. Cover the pan with a lid and simmer on a very low heat for 25 minutes. Keep checking that there is enough liquid in the pan, if you need more you could add a little stock or more coconut milk or chopped tomatoes.
- Serve over rice or with naan breads.