Anjum’s Special Black Lentil Daal
- 1 tsp. ghee or butter and a tiny splash oil
- 2“ piece of ginger, finely julienned
- 1 packet The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 1 ripe vine tomato, chopped
- Handful of chopped fresh coriander (cilantro)
- A swirl of single cream to serve (optional)
- Heat the ghee and oil in a small saucepan. Add the spices from the packet and cook for 20s. Add the ginger and cook until lightly golden.
- Add the tomatoes and a tiny bit of seasoning, stir fry for 2 minutes or until just softening.
- Add the lentils and the tarka packets as well as a very small splash of water and bring to a simmer. Cook for 2-3 minutes, stir in the fresh cilantro (coriander) and a swirl of single cream and serve hot with plain or our Garlic and Coriander Naan.
- 1 tsp. ghee or butter and a tiny splash oil
- 2“ piece of ginger, finely julienned
- 1 packet The Spice Tailor Delhi Black Lentil Daal (lentils included)
- 1 ripe vine tomato, chopped
- Handful of chopped fresh coriander (cilantro)
- A swirl of single cream to serve (optional)
- Heat the ghee and oil in a small saucepan. Add the spices from the packet and cook for 20s. Add the ginger and cook until lightly golden.
- Add the tomatoes and a tiny bit of seasoning, stir fry for 2 minutes or until just softening.
- Add the lentils and the tarka packets as well as a very small splash of water and bring to a simmer. Cook for 2-3 minutes, stir in the fresh cilantro (coriander) and a swirl of single cream and serve hot with plain or our Garlic and Coriander Naan.