Nadiyas dal

Based on this recipe by Nadiya Hussain.

This dal needs a little more kick than the original recipe, but is great on its own with rice, or as part of a bigger feast

• Prep time: 12 hours
• Cook time: 2 hours
• Yield: Serves 6-8

Ingredients

• 250g/9oz toor dal (yellow split pigeon peas)
• 2 tbsp vegetable oil
• 4 onions, chopped
• 2 red chilli, finely chopped (seeds removed if preferred)
• 8 garlic cloves, crushed
• 1 tsp ground turmeric
• 1 tsp chilli powder
• 2 tsp ground cumin
• 3 small dried red chillies
• 2 floury potatoes, peeled and cut into 5mm dice
• 2 tomatoes, roughly chopped
• large handful fresh coriander leaves

Steps

• Soak the split peas overnight.
• Fry the onion until softened, then add the chilli and garlic.
• Add ground spices, dried chillies and a little water to loosen and stir.
• Add the potatoes, lentils, and enough water to almost cover. Simmer for at least an hour or two, until the lentils are tender.
• Add the tomatoes and simmer for 10–15 minutes, until they have softened but not dissolved.
• Garnish with coriander to serve.