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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