SIMPLE ALL-IN-ONE DAAL WITH ROASTED SHALLOTS, CORIANDER, POMEGRANATE & CASHEWS

This easy, flavoursome daal will look after itself in the oven for an hour, so you won’t need to worry about it running dry. With a little coconut milk or single cream stirred through at the end, it’s rich and comforting – perfect with rice or naan bread.

Great

% Daily Values based on a 2,000 calorie diet

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.