I've been toying with starting again for a few months, so a UK-wide lockdown seems like a good enough reason to just do it.
To start with, a cosy comforting recipe using staple ingredients (the yoghurt and pomegranate topping may have to wait).
Has anybody ever made a '15 minute meal' in the allotted timeframe? The first time I made this dal, I thought it would be a simple, quick dinner that would be on the table in no time. An hour later and I was only just serving up, the smugness wiped clean off my face.
I can think of three reasons for this:
a) I'm really slow at chopping
b) All the cleaning as you go along
c) The myth of the onions
It's not the best introduction to a recipe, but I want to emphasise that it's okay to be a 'slow' cook. You might not be able to make this dal in 20 minutes but it is delicious. Plus, you can take your time while the roast potatoes cook.
Recipe adapted from Meera Sodha's Daily Dal
A cosy dal with roast potatoes
1 onion (sliced or chopped)
6cm fresh ginger (grated)
3 cloves garlic
Chilli to taste (fresh or powdered)
1 tin of plum tomatoes
225g red lentils (rinse until water runs clear, no need to soak)
- Fry the onion in oil until transparent and starting to brown. Add the ginger, garlic and chilli and fry for a couple of minutes.
- Add a tin of plum tomatoes. Squish them up then add coriander, turmeric, salt. Taste and adjust.
- While all the above is happening, cook the lentils in 600ml water. Bring to the boil, then simmer for around 15 minutes until cooked.
- Mix the tomato sauce and lentils together and simmer for 15 minutes
Garam Masala Roasted Potatoes
Par-boil the potatoes, drain and sprinkle garam masala all over. Add to a baking dish with oil and roast for 45 minutes, or until crispy and golden.
For a dash of cool and sourness, blitz coriander, yoghurt, chilli & olive oil, then sprinkle with pomegranate seeds.