Super simple daal

Super simple daal

Vegan Goodness
Jessica Prescott

Warming and delicious, this super simple daal is the perfect after work dinner, but it if you have a little more time to spend in the kitchen and want to wow your friends with a thali, it can also be served with my Spinach and Chickpea Curry and my Masala Mash.


Quantity Ingredient
400g basmati rice
1 tablespoon coconut oil
1 medium white onion, peeled and finely chopped
2 teaspoons cumin seeds
1 teaspoon black mustard seeds
1 teaspoon turmeric
1/4 teaspoon hing
4 cloves garlic, peeled and finely chopped
400g red lentils
1 large courgette
1 large carrot
1 teaspoon salt, plus more to taste
few coriander leaves, to garnish

To serve

Quantity Ingredient
Spinach and chickpea curry
Masala mash


  1. Cook the rice according to your preferred cooking method.
  2. Heat the coconut oil in the bottom of a medium-sized saucepan. Add the onion and cook until transparent.
  3. Add the cumin and mustard seeds and stir until the mustard seeds pop, then add the turmeric, hing and garlic and stir for another minute. Next, add the lentils with 750 ml of water, stir and raise the heat to high.
  4. Chop the courgette and carrot any way you like, although my preference is thin slices. You can also grate them if you hate chopping.
  5. Once the daal is boiling, lower the heat to a simmer and continue to stir and add more water as it thickens. It’s ready when the lentils have completely broken down.
  6. Remove from the heat, stir in a teaspoon of salt and allow to cool a little before tasting. You may need more salt depending on your flavour preferences. Garnish with the coriander just before serving.
  7. Serve with the rice or if you feel like being a little bit fancy, make it a feast with my Spinach and Chickpea Curry and Masala Mash.
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