Prep time: 65 minutes
2 tbsp vegan butter
2 tbsp of vegetable oil
1 large onion, finley chopped
1 generous tsp of grated ginger
1 tsp of cumin seeds
½ tsp of cayenne pepper
200g of red lentils
1.1 litres of boiling water
¼ tsp of ground turmeric
1 fresh green chilli
½ tsp of salt
Fresh coriander to serve
In a casserole or large pan, heat the butter and oil on a medium heat, until the butter starts to brown.
Add the onion with a pinch of salt and cook until soft and golden: 7–9minutes.
Add the ginger and cumin, stir a few seconds, then add the cayenne and the lentils, stirring so that they absorb the flavours.
Pour on 900ml of the boiling water and add the turmeric. Turn down the heat, put a lid on the pan, cook for 15 minutes, then add a further 200ml of water.
Keep simmering, stirring once in a while, checking that it isn’t sticking.
After 40 minutes the lentil should be soft and incorporated. Taste, adding more salt if needed.
If you’d rather a thicker daal, cook it for a little longer with the lid off.
Garnish with fresh coriander, and serve with chapatis or rice.