I absolutely love this daal! This is Ma’s recipe (my mother in law) who has kindly given me permission to post it here. I’ve made some very slight changes (doubled the quantity and added a stock cube) and I make it often, especially in the autumn. It’s so quick and easy and it’s another one the kids enjoy too!

Ma makes hers a bit more runny like soup but I like a thicker, porridge-like consistency.

Serves 8

129 Calories

Ingredients:

500g red lentils

900mls water

4 slices fresh ginger

1 chicken or vegetable stock cube

1 tbsp vegetable oil

2 large tomatoes, finely chopped

2-3 large cloves garlic, crushed

2 tsp cumin seeds

1 tsp turmeric

20g butter

salt & pepper to taste

1 tsp chilli powder

1 tsp garam masala

juice of 1 lemon

200g baby spinach (optional)

Method:

Rinse the lentils in a sieve under running water. Put in saucepan and cover with 900mls cold water, add the ginger and stock cube and bring to the boil. Simmer for approx 10 mins, removing any surface scum with a spoon while the lentils cook.

Meanwhile, in a second pan, toast the cumin seeds, then add the oil and add the turmeric. When the spices are aromatic and the oil is hot, add the tomatoes and garlic and cook on a gentle heat until soft. Add the butter and let it melt.

Once the daal is cooked, add the tomato mixture and stir to combine, season to taste. Add the chilli and garam masala and squeeze in the lemon juice. Add the spinach (if using) a handful at a time and stir until wilted.

Serve with your choice of protein and either rice or wraps/roti. Priya likes it best with rice.

We usually make tandoori style chicken to serve with it but this time I made quick-cook turkey steaks, seasoned simply with salt & pepper and cooked with the remaining spices in the tomato pan.