Our Cookbook

Indian

Nadiyas dal

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

  • YieldServes 6-8
  • Prep12h
  • Cook2h
  • Effortweekend
Nadiyas dal

  • 250 g/9oz toor dal (yellow split pigeon peas)
  • 2 tbsp vegetable oil
  • 4 onions, chopped
  • 2 red chilli, finely chopped (seeds removed if preferred)
  • 8 clove garlic, 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

Method

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