Delhi-Style Black Lentil Daal
- 1 pack of The Spice Tailor Delhi Black Lentil Daal. (lentils included)
- 2 tbsp. vegetable oil
To garnish-
- Thumb sized piece of ginger, cut into long thin sticks
- ½ tsp. vegetable oil
- 1 tbsp. finely chopped cilantro
- Start by preparing your garnish. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the ginger for a few minutes until golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- Prepare the daal by heating 2 tsp. oil in a pan over a medium heat. Fry the whole spices until aromatic, then stir in the tarka sauce from the small pouch and bring to a simmer..
- Add the lentils from the large pouch, 4-5 tbsp. water and bring to a simmer. Serve with the crispy ginger and a final sprinkling of chopped cilantro..
- 1 pack of The Spice Tailor Delhi Black Lentil Daal. (lentils included)
- 2 tbsp. vegetable oil
To garnish-
- Thumb sized piece of ginger, cut into long thin sticks
- ½ tsp. vegetable oil
- 1 tbsp. finely chopped cilantro
- Start by preparing your garnish. Heat ½ tsp. vegetable oil in a small frying pan over a medium heat and fry the ginger for a few minutes until golden and crispy. Remove from the pan and leave to one side on a piece of kitchen roll.
- Prepare the daal by heating 2 tsp. oil in a pan over a medium heat. Fry the whole spices until aromatic, then stir in the tarka sauce from the small pouch and bring to a simmer..
- Add the lentils from the large pouch, 4-5 tbsp. water and bring to a simmer. Serve with the crispy ginger and a final sprinkling of chopped cilantro..