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Cosy, comforting and packed with plant-based goodness — this warming masoor dal is full of fragrant spices and makes a wonderfully satisfying meal!
1.
Rinse the lentils well.
2.
Add the lentils, 800 ml water, turmeric and edamame to a saucepan. Bring to a boil, then reduce the heat and simmer for 20–25 minutes, until the lentils are soft.
3.
Heat 2 tsp olive oil in a frying pan. Add the cumin seeds and cook for 30 seconds.
4.
Add the onion, garlic and chilli. Cook for 4–5 minutes.
5.
Add the tomato and spices. Cook for another 3–4 minutes. Stir the mixture into the cooked lentils.
6.
Add a splash of water if needed and season with salt and pepper.
7.
Heat 2 tsp oil in a small pan. Add the sliced garlic and cook until golden.
8.
Pour the garlic tadka over the dal and serve.
9.
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Storage information
Store cooled dal in an airtight container in the fridge for up to 3 days. Reheat thoroughly, adding a splash of water if it has thickened. Freeze in individual portions for up to 3 months and thaw overnight in the fridge before reheating.
Tip
For extra protein, serve with greek yoghurt.
Cost-saving tips
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