Nadiya’s dal
Summary Not available
- 400 g dal
- 2 tbsp vegetable oil
- 4 onions (chopped)
- 1 red chilli (finely chopped (seeds removed if preferred))
- 4 garlic cloves (crushed)
- 5 tsp ground turmeric
- 5 tsp chilli powder
- 1 tsp ground cumin
- 3 small red chillies
- 2 potatoes (peeled and cut into 5mm dice)
- 2 tomatoes (roughly chopped)
- 5 tbsp vegetable oil
- 2 garlic cloves (crushed)
- 1 red chilli (thinly sliced)
- 4 stem coriander
For the dal, soak the dal (ideally overnight) or for a minimum of 4 hours
Heat the vegetable oil in a large pan
Add the onions, chilli and garlic and cook until softened
Add the ground spices, dried chillies and a little water to loosen and stir
Add the potatoes and lentils and enough water to almost cover
Simmer for 10–12 minutes
Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved
Meanwhile, for the topping fry the garlic, onion and chilli in the oil until caramelised and crispy
Add the panch phoran and, once you hear the spices pop, take off the heat
To serve, spoon out the dal and garnish it with the crunchy topping
Sprinkle with the coriander
No extra notes