Kerry’s Tasty Daal

This is easy to make and delicious! Add a few flakes of chilli if you like it spicy.

Fresh from the garden: onion, garlic, capsicum, ginger, tomato, coriander
Recipe source: Melissa’s friend Kerry
Serves: 4 or 24 tastes

What to do:

1. Fill the kettle with half a litre of water and set it to boil. When boiled pour it into the measuring jug, add the tablespoon of bouillon and stir.
2. Peel and finely chop the onion and garlic. Wash and finely chop the half capsicum. Peel the skin from the ginger and finely chop.
3. Wash and finely chop the tomato. Wash the coriander and spin dry. Chop stems and leaves.
4. Heat a couple of tablespoons of oil in the stockpot and add the mustard seeds. Once they start popping add the chopped onions and capsicum and fry for 5 minutes, stirring occasionally. Add the garlic and ginger, then fry for another minute.
5. Add lentils and fry for 2 minutes, then add turmeric & cumin powder.
6. Add a bit of the bouillon water and half the tin of coconut milk, then just keep adding little bits of each until all absorbed, stirring as you go.
7. After 5 minutes add the chopped tomato and a sprinkle of salt and pepper.
8. Once lentils are soft (usually 20 minutes or so) divide into serving bowls and garnish with the chopped coriander. 

Notes: What is turmeric? What family do lentils come from?