Red Lentil Daal with Prawns
Ingredients
- 150g red lentils
- 2 tbsp rapeseed oil
- 1 large onion, finely chopped
- 8 garlic cloves, minced
- Thumb-sized piece of ginger, minced
- 1 tablespoon cumin seeds
- 1 tsp turmeric powder
- 1 tsp Kashmiri chili powder
- 1 tsp garam masala
- 1 tsp ground coriander
- 2 tablespoons tomato puree
- 1 tablespoon tamarind paste
- 1 tin chopped tomatoes
- 200g king prawns
- Handful chopped coriander
Accompaniments
- Green chili (to serve)
- Coriander (to serve)
- Raita (to serve)
- Naan bread (to serve)
Preparation
Rinse the lentils a few times and leave to soak in water for a few hours.
Heat the oil in a saucepan, add the onions and cook until they start to turn brown.
Add the cumin seeds, ginger and garlic and stir for 1 minute.
Add the tomato puree and tamarind, and stir.
Add the chopped tomatoes and simmer for about 10 minutes.
Rinse the lentils again until the water runs clear and add to the pan along with 1.5L of water. Add salt to taste. Bring to the boil and add the spice powders. Simmer for about 1 hour until the lentils are soft and cooked. Add more water if it’s starting to dry out.
Add the prawns and simmer for 5 minutes until they are cooked.
Serve right away.
Tips
For a vegan option, omit the prawns or add spinach instead.
For weaning or young children, omit salt, chilli powder, and garam masala, and add them for adults separately after removing a portion.
