Vegan Smoky Daal Recipe
Updated: Jan 18
This smoky daal is so simple but so good, every time we serve it up people love it! And because it’s so easy we thought we would share the recipe in case you're looking for a warming, tasty meal but don’t want to put in too much effort! You could say we should be keeping this a secret … but we wanted to share something that everyone can make and enjoy!
This recipe is for the most basic form of this dish (still good though!) but feel free to jazz it up with whatever you like - almost anything can be added! In the picture below we’ve grilled some chickpeas that were marinated in garam masala, paprika and salt but you can just add in some grilled aubergines or other veg lying around.
Coriander is also a great addition, just sprinkle a generous helping on top .. unless you’re part of the ‘hate coriander’ party … then go for some crispy onions as garnish instead!
250g red lentils
800ml water- cold from the tap
1 teaspoon salt
1 teaspoon turmeric powder
2 medium onions
2 teaspoons whole cumin seeds
Add lentils, turmeric, salt and water to a pot and heat on the hob until boiling
Once boiling, turn heat to lowest setting and stir occasionally
Peel and slice onions finely
Heat some oil in a pan and cook the onions on high heat, charring them slightly
Once evenly brown, turn heat down to medium, add whole cumin seeds and cook for 2 mins
At this point the lentils should have been cooking for around 20 mins, add the onions to the lentil pots and stir
Cook for a further 5 mins
Eat with freshly steamed rice or even better- roti canai! You can usually find roti canai in any asian super market in the frozen section :)
As always, we love to hear how you get on, send us your pictures or comment below!