Turmeric Daal


Serves 4

1 onion, finely diced
2 tbsp coconut oil
2 tsp cumin seeds
2 tsp coriander seeds
1 tsp or 1cm knob of turmeric
3 tbsp flaky sea salt
2 red chillies
10 curry leaves
2 cups red split lentils
1 litre water

Melt the coconut oil in a large saucepan on a high heat, add the onion, cumin seeds, coriander seeds, turmeric, chillies and curry leaves. Pan fry for about 5 minutes or until the onion has softened. Reduce to a low heat, add the lentils and pan fry for a further 2 mins stirring constantly. Pour in the water and add the salt. Bring up to the boil then simmer uncovered on a medium heat for 20mins, stirring every so often. Add ½ cup water if most of the liquid has evaporated. Cover and cook for a further 5 to 10 mins until the lentils are cooked and creamy.


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