A lovely bowl of soft comforting daal. Eat with rice and naan. Counts as one of your 5-a-day too. Its worth making loads of this as it lasts really well and freezes superbly.
1 onion, finely chopped
4 cloves garlic, finely chopped
small piece ginger, finely chopped
1 red chilli, finely chopped
½ tsp turmeric
2tsp ground coriander
2tsp ground cumin
1tbsp curry powder
4tbsp creamed coconut
1litre vegetable stock
Cook the onions in a little oil for 5mins, then add the garlic and chilli and cook for a further few mins. Next add the spices, allow to sizzle a bit and add your lentils. Stir to make sure the spicy mixture coats the daal, add the creamed coconut, salt, sugar and stock. Simmer gently for 30mins at least... its hard to say how long it will takes, it all depends on the daal you use. I didn't soak my lentils and they took about 45mins. Just keep an eye on them and add extra water as necessary. Remember that they will continue to absorb water as they cook so you probably want to end up with a slightly runny sauce.