So usually I just wing daal every time I make it, it cannot go wrong, just add salt (my friends cringe as I have very active salt taste buds) and more Indian spices till it tastes right to you.
Tip – use a large saucepan as it doubles in size and you don’t want an overflow situation.
For a rough idea, use double the amount of water to daal and keep adding to avoid it sticking at the bottom.
- Add oil to the pan and fry your spices and curry leaves for a minute or so to release the flavour (this is key!)
- Add your chopped onion, garlic and ginger. Cook till the onion softens.
- Add your lentils to the pan and cover with roughly 2-3 times the amount of water (it will absorb it all and more). If you want bittier daal or you’re planning on adding coconut milk, add less water.
- Add your stock cube (I use knorr stock pots as I find them the best).
- Add your curry powder and dal powder if you have any (try shan spice mixes from the Indian store or just garam masala).
- Cover and let this all simmer for 20-30 minutes.
- Keep checking and stirring in between. If it’s sticking, add a little water and re-cover.
- When the daal has increased in size and softened, taste, add some salt and pepper till you like it. Then add any spinach if you want/coconut milk and let it simmer for 5 minutes or so.
- To finish – add fresh coriander and stir through.
- AND ENJOY! It’s all done. I love eating it alone or with rice or naan bread. A big batch goes a long way and you can freeze for those days you want something hearty and can’t be bothered to cook!