My friend Angela introduced me to this colourful and healthy all in one daal from Rukmini Iyer’s ” The Green Roasting Tin”. It was so good i had to cook it myself a few days later, omitting the cashews and serving with sausages. But it is also very good on its own, served with naan or rice. I was a bit doubtful that the lentils would cook properly in the oven, but they were perfect.
- 250 g banana shallots peeled and halved
- 1 tbsp vegetable oil
- 1 fresh bay leaf
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp ground turmeric
- 1 tsp freshly ground black pepper
- 225 g brown lentils rinsed well
- 700 ml boiling water
- 5 cm ginger peeled and grated
- 2 plump cloves garlic peeled and crushed
- 2 tsps sea salt
- 150 ml single cream or coconut milk
- 1 lime juice only
- 1 pomegranate seeds only
- a handful fresh coriander roughly chopped
- a handful toasted cashews
- Preheat oven to 200 C, 180 Fan, Gas 6.
- Put the 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.
- Now add the rinsed lentils, boiling water, ginger and garlic to the tin. Stir well then cover tightly with foil and return to the oven for an hour.
- As soon as the lentils have had an hour season generously with the salt and stir through the cream or coconut milk. 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 if wished.
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Hello! Are the lentils raw or tinned (cooked)?
I hope i replied to this earlier by email, but the lentils are raw.