Simple All-In-One Daal with Roasted Shallots, Coriander, Pomegranate and Cashews

Name: Rukmini Iyer All-In-One Daal Recipe | Easy Daal Recipes
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Yield: Serves 4
Ingredients: 250g banana shallots, peeled and halved; 1 tbsp vegetable oil; 1 bay leaf; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp ground turmeric; 1 tsp freshly ground black pepper; 225g brown lentils, rinsed well; 700ml boiling water; 5cm ginger, grated; 2 cloves of garlic, crushed; 2 tsp sea salt; 150ml coconut milk/single cream; 1 lime, juice only; 1 pomegranate, seeds only; A handful of fresh coriander, roughly chopped; A handful of toasted cashews

by Rukmini Iyer from The Green Roasting Tin

This simple daal is a crowd-pleasing dish that is easy to customise and freshen up with small additions, like pomegranate seeds, cashews and fresh coriander.

Vegetarian Gluten-Free One-pot Family Friendly Dinner Party

Serves 4

Total 1 hr 35 min

Prep 10 min

Cook 1 hr 25 min

Easy

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Introduction from Rukmini Iyer

This easy, flavoursome daal will look after itself in the oven for an hour, so you won’t need to worry about it running dry. With a little coconut milk or single cream stirred through at the end, it’s rich and comforting – perfect with rice or naan bread.

Ingredients

250g banana shallots, peeled and halved

1 tbsp vegetable oil

1 bay leaf

1 tsp ground cumin

1 tsp ground coriander

½ tsp ground turmeric

1 tsp freshly ground black pepper

225g brown lentils, rinsed well

700ml boiling water

5cm ginger, grated

2 cloves of garlic, crushed

2 tsp sea salt

150ml coconut milk/single cream

1 lime, juice only

To serve:

1 pomegranate, seeds only

A handful of fresh coriander, roughly chopped

A handful of toasted cashews

Method

Preheat the oven to 180°C fan/200°C/gas 6.

Tip the banana shallots into a small deep roasting tin and mix well with the vegetable oil, bay leaf and spices. Transfer to the oven and roast for 25 minutes.

After 25 minutes, add the rinsed lentils, boiling water, ginger and garlic to the tin. Give everything a good stir, then cover tightly with foil and return to the oven for 1 hour.

As soon as the lentils have had an hour, season generously with the salt and stir through the coconut milk or single cream. Taste and add lime juice and more salt as needed. Scatter over the pomegranate seeds, coriander and cashews, and serve with rice or naan bread.

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