Warm Spicy Daal with Rice and Pitta

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Red lentils, tomatoes and cumin make a simple daal. Chicken stock is used in the original ingredient list; rice and pitta are served alongside.

Serves 3

Ingredients

  • 100g red lentils
  • 1 carton chopped tomatoes
  • 1 onion
  • 1 tsp ground cumin
  • 1 tbsp fresh coriander, plus extra for serving
  • 1 litre chicken stock
  • Rice and pitta or naan, to serve

Method

  1. Rinse the lentils thoroughly. Put them in a saucepan with the stock and bring to the boil. Remove any foam from the surface.
  2. Finely chop the onion and coriander. Add them to the lentils with the tomatoes and cumin.
  3. Lower the heat and simmer for roughly 20 minutes, until the lentils are soft. Stir occasionally and add water if the mixture dries out before they are cooked.
  4. Stir the daal before serving. Add the reserved coriander and accompany it with cooked rice and warmed bread.