Ingredients
For 4 Person(s)
FOR THE DAL:
- 200 g toor dal
- 30 g fresh ginger
- 30 g garlic
- 10 curry leaves
- 200 g white onion
- 50 ml rapeseed oil
- 10 g ground cumin
- 10 g ground coriander
- 5 g garam masala
- 5 g turmeric
- 20 g tomato purée
- 1 L vegetable stock
- salt to taste
FOR THE CORIANDER CHUTNEY:
- 60 g fresh coriander
- 1 green chile, deseeded
- 1 pear, cored and roughly chopped
- juice of 1 lemon
- pinch of salt
Directions
PREPARE THE DAL:
Wash the toor dal several times in cold water until the water runs clear.
Mince ginger and garlic to a purée, either by hand or in a small food processor and cube the onion.
Heat the rapeseed oil and fry the ginger, garlic and curry leaves for a couple of minutes, then add the onion and cook on low heat until soft and a golden colour.
Add the dry spices and fry for another 5 minutes, then add tomato purée, stock, toor dal and salt to taste.
Cook until the dal is tender, 30-40 minutes.
PREPARE THE CORIANDER CHUTNEY:
De-seed and roughly chop the chili, pear and the coriander.
Add lemon juice and blend with a hand blender till smooth, with some texture.
Recipe notes
TO SERVE:
Serve with chutney on the side and garnish with sprouted lentils as a starter or side dish.
Or, serve with basmati rice as a main dish.
Makes: 6
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