Ingredients

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Serves 2

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1 tsp fenugreek seeds
1 tsp ground coriander
1 tsp ground cumin
1 tsp salt
1 tsp kashmiri chilli
½ tsp turmeric
2 tbs sugar
2 tbs cider vinegar
1 onion, sliced
2 tbs ginger and garlic paste (or 1tbs grated ginger and 2 minced garlic cloves)
1 440g tin of lentils or similar amount of red/puy.

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Simple Daal

​A rather splendid daal which has evolved over the last few years.  'Nuff said.
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Method

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Put some vegetable oil or ghee in a large pan or wok and get up to a gentle heat. Fry off the onions until softened and then add all of the dry spices, ginger and garlic and gently fry off for a minute or two, being very careful of the fenugreek seeds as they are prone to burning.

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Pour in the cider vinegar and then add the lentils. Sir to combine and add enough water to cover. Gently simmer down to a thick, silky consistency.

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Serve with naan or other unleavened bread.

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The fenugreek seeds are very prone to burning and not to everyone's taste so you can leave them out. You can also add some cream or natural yoghurt at the end of the process to make the daal more creamy.

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