This makes a tasty supper for vegans, vegetarians and meat eaters alike. Serve with naan bread/ pita bread, sour/coconut cream and fresh cilantro. The cream gives this dish a richness.You can add vegetables in to make it more hearty if you wish but cook the vegetables ahead of time.
500 gms/1 1/4th lb/ 2cups red lentils
15ml/1tbsp hot curry paste/ powder
15ml/1tbsp sunflower oil
salt and ground pepper
Heat the oil in a large pan and add the lentils. Fry for 1-2 minutes, stirring continuously, then stir in the curry paste/powder and add 600ml/2 1/2 cups boiling water.
Bring the mixture to boil, then reduce the heat to a gentle simmer. Cover the pan and cook for 15 mins stirring occasionally, until the lentils are tender and the mixture has thickened.
Season the daal with plenty of salt and ground pepper to taste, serve piping hot.
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