Comfort daal recipe

Name: Comfort daal recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 120 g (4.2oz) red split lentils; 60 g (2.1oz) moong daal (yellow ones); 600 ml (21.1fl oz) water; 2 garlic cloves, chopped roughly; 0.5 tsp turmeric powder; 2 green chillies, chopped; 0.25 tsp sugar; 1 lemon, juice only; 2 tbsp vegetable oil; 1 onion, sliced; 2 garlic cloves, roughly chopped; 2 cm fresh root ginger, peeled; 3 dried red chillis; 0.5 tsp mustard seeds; 0.5 tsp nigella seeds; 0.5 tsp cumin seeds; 1 tomato, diced; 1 pinch salt and pepper

Servings: persons

120 g (4.2oz) red split lentils
60 g (2.1oz) moong daal (yellow ones)
600 ml (21.1fl oz) water
2 garlic cloves, chopped roughly
0.5 tsp turmeric powder
2 green chillies, chopped
0.25 tsp sugar
1 lemon, juice only
2 tbsp vegetable oil
1 onion, sliced
2 garlic cloves, roughly chopped
2 cm fresh root ginger, peeled
3 dried red chillis
0.5 tsp mustard seeds
0.5 tsp nigella seeds
0.5 tsp cumin seeds
1 tomato, diced
1 pinch salt and pepper

1
To make the tadka sauce: warm a frying pan on a medium heat and add the oil.
2
When hot, pop in the onion and garlic, allowing them to brown and crisp at the edges.
3
Add the ginger, chillies and all the seeds, then turn up the heat until the seeds jig and hop in the pan.
4
Add the tomato, frying for a further 34 minutes until the ginger has softened and the tadka has dried a little.
5
Season, take off the heat, cover immediately to retain the spice hit and leave to cool.
6
To make the daal: soak both types of lentils for 15 minutes, then drain and rinse.
7
Put in a pan with the water and bring to the boil.
8
Add the garlic, turmeric, chillies and sugar, cooking for 2530 minutes until the lentils have lost their shape and look mushy.
9
Add water if its drying out; this dish needs to be loose and a little runny.

326

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 120 g (4.2oz) red split lentils, 60 g (2.1oz) moong daal (yellow ones), 600 ml (21.1fl oz) water, 2 garlic cloves, chopped roughly, and more.

Yes, Comfort daal recipe falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!