Admittedly, this ‘Daal’ had a more Persian flavour disposition than a traditional Indian, likely attributed to the use of saffron in the recipe. Either way, it was a success and was devoured fully within 24 hours.
250 grams cooked beetroot (around 2-3 large), diced
1.5 cups green lentils
x1 400g can coconut milk
5 garlic cloves, crushed
1/2 large onion, finely diced
1 chicken stock cube
1 cup water
1 tsp mustard
1 tsp turmeric
1 levelled tsp cumin
1 tsp paprika
pinch saffron strands/ 1/4 tsp ground saffron
1 tsp chilli flakes
Salt and pepper to taste
4-5 tbsp rapeseed oil
4 small pickled onions, finely diced
6 cherry tomatoes, finely diced
hand full of mint leaves
Greek yoghurt, to serve
- In a medium pot, begin frying the onion, garlic and mustard in the oil over a medium heat, until the ingredients have softened slightly (translucent)- normally around 4/5 minutes. Then, add the beetroot, along with the spices, and cook for a further 2-3 minutes
- Add the coconut milk to the pot, and stir. Once mixed, then add the chicken stock and water, bring to the boil, then add the lentils. Place lid on the pot, and allow to cook over a low-medium heat for 60 minutes, stirring occasionally
- After an hour, remove the lid, and allow any excess liquid to evaporate, leaving a thick, glutinous mixture behind
- Taste and add salt according to personal taste (when I am using stock in a recipe, I always leave the seasoning to the end once all the flavours have developed, to avoid over-seasoning)
- In a separate bowl, mix together all the ingredients for the garnish, excluding the yoghurt.
- Decant the Daal into a bowl, top with the garnish and yoghurt
- Serve with bread, rice or eat on its own!
I actually ended up serving this as brunch, along with a red pepper and Israeli couscous that is to follow soon!