Comfort daal recipe

• 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.

lentils, moong daal, garlic, turmeric, green chillies, sugar, lemon, vegetable oil, onion, garlic, fresh root ginger, red chillis, seeds, nigella seeds, cumin seeds, tomato, salt

Taken from www.lovefood.com/guide/recipes/42800/comfort-daal-recipe (may not work)