Toor dal is my favourite dal: you can find the lentils online or in Asian supermarkets. This recipe is stolen from my step dad, though his always tastes nicer!
Kokum na phool is a spice used to give the dal a tang. If you can’t find it then use a teaspoon of lemon juice.
Serve the dal with rice, chappatis and other spiced vegetable dishes.
Free from: wheat, nut, soya, wheat
Yeast free: replace date syrup with coconut sugar
This is a vegan recipe
- 2 cups toor dal lentils
- 1 tsp each of turmeric, dried ginger, garlic granules
- 1 tbsp date syrup
- 3 tbsp tomato pureé
- chilli flakes (to taste)
- 1/2 tsp ground cinnamon
- salt (to taste)
- rapeseed oil
- 1 tsp mustard seeds
- 8 cloves
- 1 loaded tbsp kokum na phool (optional)
Wash toor dal lentils well. If you have time then soak them in cold water. This will decrease cooking time.
Add the drained lentils to a large pan and pour on 6 cups water. Bring to the boil, then turn down the heat, cover, and simmer for about half an hour or until lentils are soft.
Add the ‘ingredients that don’t require frying’, then blend the lentil mixture until smooth.
Fry the ‘tempering’ ingredients until the mustard seeds start to pop. Pour the fried spices into the lentil mixture and stir through.
Simmer on a low temperature, covered, for about 15 minutes to allow spices to infuse the lentils.
Taste and adjust seasoning if necessary.