1 small cinnamon quill
3-4 curry leaves (okay to use bay leaves if you don’t find these)
2 medium sized onions finely chopped
olive oil or butter
2 cans of tinned tomatoes or 6-8 fresh diced
1 cup mixed split lentils (dry – available at Harris), soaked in warm water if possible
fresh green chillies
1 cm fresh ginger
2 level tsps Turmeric
2 level tsps garam masala
handful of fresh coriander leaves chopped
1. If you soaked the lentils (preferably over night), discard the soaking water and pour in about 3 cups of fresh water and some salt and cook the lentils separately beforehand. Set aside. You may need to add more water depending on the batch of lentils, sometimes they’re quite stale or have been over-dried and will need more water to cook.
2. Place the oil or butter in a heavy-base pot and heat on a medium flame.
3. Place the cloves, cinnamon quill and curry leaves in the oil, let them release their aroma but not burn, curry leaves may change colour quickly so you may want to put them in a little after the cloves and cinnamon
4. Now add the onions and let them brown
5. Pour in the tomatoes, turn the heat down completely and let the tomatoes reduce completely
6. Pour in the cooked daal, salt, chillies, ginger, turmeric and garam masala. Stir and cook further on a low heat until the Daal and tomatoes have combined well and its the thick slop that it should be!
7. Garnish with Coriander and serve with rice or roti
Family Recipe from Meetal S