🫘 Lentils (Daal)
Brown Lentils (Brown Daal)
Brown lentils take longer to cook but the longer they cook, the better they taste. If you don't have enough time, everything can be put in together to save time - you don't need to soak. Comforting and flavourful with the added richness of butter.
Ingredients
- 270g lentils, washed and soaked for at least 30 minutes
- 2 medium onions, chopped or sliced
- 6 cloves of garlic (don't need to be chopped)
- 1/2 tsp turmeric powder
- 1 tsp ground coriander
- 1.5 tsp red chilli powder
- Salt, to taste
- Water
- Butter
Method
- 1
Rinse the brown lentils thoroughly under running water and drain.
- 2
In a pot add the chopped onions, salt, and garlic. Stir well. Bring to a boil.
- 3
Place the pot on low heat, cover it, for 10 to 15 minutes until they become soft and tender.
- 4
Drain the water and add the lentils to the pot. Add the turmeric powder, ground coriander, and red chilli powder. Stir to mix the spices in the lentils. Add more water if needed.
- 5
Bring to boil and cover the pot again. Let the lentils cook on low heat for an additional 1 hour and 20 minutes, or till daal is tender and most water has dried up. Keep checking every half hour to make sure there is enough water.
- 6
Once the lentils are fully cooked and tender, add the butter and let it melt into the lentils, stirring gently to combine. Cover and leave on low heat for 5 minutes.
- 7
Serve the delicious brown lentils with boiled rice, chapati, or on its own.