Deliciously creamy, toddler friendly, one pot daal

Name: Creamy one pot daal
Prep time: 10 min
Yield: 4
Cuisine: European
Ingredients: 200g red split lentils; 1 medium onion/shallot, finely chopped; 1 carrot, finely chopped or grated; 1-2 plum tomatoes finely chopped/diced; 1 tsp ginger, minced; 1 tsp cumin seeds; 1 tsp turmeric; 1 tsp ground cumin; 1 tsp ground coriander; ½ tsp paprika (adjust for spiciness); ½ tsp cayenne pepper (adjust for spiciness); 1 tbsp olive oil; 1-2 curry leaves; 800ml vegetable stock; 100-150ml coconut creamer or coconut milk; Salt and pepper to taste (I don’t usually add salt for the kids because of the stock cube); Handful fresh coriander; Optional: Fresh or frozen chopped spinach

by Monica Magan 8 November 2023

8 November 2023

This daal is so flavoursome, super nutritious and packed full of flavour. It’s mild, making it suitable for kids and toddlers. Add some whole chillies or chutney on the side if you need a kick! My kids have been eating Indian food since they started weaning. They were on rice and daal, khichdi, saag, from week 4-5 so they’re used to really flavourful food.

This dish is a staple in my household and I make it in my Ninja once a week without fail. We all love it, an especially great warmer during the colder evenings!

Creamy one pot daal

Monica Magan This daal is so flavoursome, super nutritious and packed full of flavour. It’s mild, making it suitable for kids and toddlers. Add some whole… Food/recipes daal, quick daal, European Print This

Serves: 4 Prep Time: 10 Cooking Time: 20-25 Minutes 20-25 Minutes

Rating: 5.0/5

( 5 voted )

Ingredients

200g red split lentils
1 medium onion/shallot, finely chopped
1 carrot, finely chopped or grated
1-2 plum tomatoes finely chopped/diced
1 tsp ginger, minced
1 tsp cumin seeds
1 tsp turmeric
1 tsp ground cumin
1 tsp ground coriander
½ tsp paprika (adjust for spiciness)
½ tsp cayenne pepper (adjust for spiciness)
1 tbsp olive oil
1-2 curry leaves
800ml vegetable stock
100-150ml coconut creamer or coconut milk
Salt and pepper to taste (I don’t usually add salt for the kids because of the stock cube)
Handful fresh coriander
Optional: Fresh or frozen chopped spinach

Instructions

1. Wash the red lentils under cold water until the water runs clear, and set them aside.

2. In a large pot, heat the olive oil over medium heat. Add the curry leaves and cumin seeds and cook for about a minute until they start to sizzle.

3. Add the chopped onion/shallot and sauté for a few minutes until the onion becomes translucent.

4. Stir in the ground cumin, ground coriander, turmeric, cayenne pepper and paprika. Cook for a minute to release the spices' flavours.

5. Add the garlic and cook for a minute then add the diced tomatoes.

6. Add the carrot and let sauté for another 5 minutes.

6. Add the rinsed red lentils to the pot and pour in the vegetable stock. Stir well and bring to a gentle simmer.

7. Cover the pot and let the daal cook for about 15-20 minutes, or until the lentils and vegetables are tender. Stir occasionally and add more water if needed to reach your desired consistency.

8. Add the coconut and spinach (if using) for the last 5 minutes of cooking. Season the dal with salt and pepper to taste and stir in the fresh coriander.

This is delicious when eaten with rice or fresh roti, but I also do it with spaghetti when the kids ask for it.

Enjoy your healthy homemade daal!

Deliciously creamy, toddler friendly, one pot daal

Creamy one pot daal

Ingredients

Instructions

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