Simple all in one daal with roasted shallots, coriander, pomegranate and cashews

Name: Simple all in one daal with roasted shallots, coriander, pomegranate and cashews
Prep time: 10 min
Cook time: 1 h 25 min
Total time: 1 h 35 min
Cuisine: Asian, Indian
Ingredients: 250g banana shallots, peeled and halved; 1 tablespoon vegetable oil; 1 bay leaf; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1 teaspoon freshly ground black pepper; 225g brown lentils, rinsed well; 700ml boiling water; 5cm ginger, grated; 2 cloves of garlic, crushed; 2 tsp sea salt; 150ml coconut milk - or single cream; 1 lime, juice only; 1 pomegranate, seeds only; a handful of fresh coriander; handful of toasted cashews; 200g Basmati Rice; 2 slices Naan bread

4 steps

Prep:10minCook:1h 25min

The Green Roasting Tin - Page 110

Updated at: Thu, 17 Aug 2023 07:37:02 GMT

Nutrition balance score

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Ingredients

4 servings

250gbanana shallots

peeled and halved

1 tablespoonvegetable oil

1bay leaf

1 teaspoonground cumin

1 teaspoonground coriander

½ teaspoonground turmeric

1 teaspoonfreshly ground black pepper

225gbrown lentils

700mlwater

5 c mginger

2 tspsea salt

150mlcoconut milk

or single cream

1lime

juice only

To Serve

2slices Naan bread

Instructions

Step 1

Preheat the oven to 180°C fan/200°C/ gas 6.

Step 2

Tip the banana 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.

Step 3

After 25 minutes, add the rinsed lentils, boiling water, ginger and garlic to the tin. Give everything a good stir, then cover tightly with foil and return to the oven for 1 hour.

Step 4

As soon as the lentils have had an hour, season generously with the salt and stir through the coconut milk or single cream. 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.