Maa Ki Daal/ Mum’s Lentil Curry

New friendships lead to new conversations that result in exchanging recipes. This recipe is made with love, patience and minimal effort. It's a slow cooked simple recipe but the taste is worth it. It's great for your health, high in protein, and Ayurvedic which means full of medicinal properties!

Ingredients

• 1 cup washed black grams
• 1/2 cup split black grams (optional)
• Vegan butter/coconut oil
• Cumin seeds
• 1 bunch of coriander
• 1 large tomato diced in pieces
• Ginger paste
• Chilli paste
• Garlic paste (optional)
• 1 diced onion (optional)
• Water
• Salt
• Crushed black pepper

Method

• In a pot on medium heat, add 1 tbsp of vegan butter or coconut oil. Once warm add cumin seeds and let them crackle.
• Now add ginger and garlic paste, sauté for 30 seconds and add chilli paste, sauté for 30 more seconds.
• Add tomatoes and onions and give it a mix, let it sweat for about 1–2 minutes.
• Add the washed daal in, mix it up a bit with all the tomatoes and masala, and about 1–1.5 litres of water, salt and black pepper.
• Now increase the heat to high, until the water comes to a boil. Then reduce it to low for the daal to cook.
• Stir it occasionally ensuring that the daal is cooking slowly for about 2 hours.
• Garnish with coriander leaves.
• Enjoy with rice or chapati/roti.

Let me know when you try it!

xoxo

Zeeya J