Try daal, a thick spicy stew from India!

Preparation Time- 5 minutes

Cooking Time- 50 minutes

Ingredients

• 300g moong dal

• 1 ½ litres water

• 4 tbsp unsalted butter

• 1 ½ tsp cumin seeds

• 4 echalion shallots, peeled and finely sliced

• 2 green finger chillies, very thinly sliced

• 5 garlic cloves, crushed

• ½ tsp ground turmeric

• 1 tsp garam masala

• 1 ½ tsp salt (or to taste)

Method

1. Wash the dal untilthe water runs clear, then drain. Place in a deep saucepan and cover with 1½litres of water. Bring to the boil, turn down the heat, and simmer for 30-40minutes, until tender.

2. Meanwhile, put the butter into a frying pan over a medium heat and, when hot, add the cumin seeds and echalion shallots. Cook for about 5 minutes, then add the green chillie and garlic. Cook for another 5 minutes, or until the shallots start to brown, then add the turmeric and garam masala.

3. Pour most of the temper into the dal and stir, adding the salt to taste. Add a little hot water if the daal is too thick. Check the seasoning, then top with the remaining temper.

4. Serve with plain basmati rice, chapati, pickle and yoghurt.

‍Credit: UK Shallots