Our Baji Dahl is creamy, warming and perfectly spiced. Here's how we make ours. Try it at home in under 40 minutes.
for the daal:
for the bhaaji:
Add oil to a saucepan over medium heat. Add white onion and cook until translucent (3-4 minutes). Add spices (garam masala, turmeric, cinnamon, cumin, cardamom, and fennel seeds) and salt, stir to combine and cook for 2-3 minutes.
Add garlic puree, ginger puree, apple sauce and tamarind paste and cook for 1-2 minutes. Add red lentils, coconut milk and water. Simmer over medium heat for 20-25 minutes, until the daal is creamy.
Taste for salt and squeeze in the juice of 1 lime.
Preheat your oven to 180˙C. Into a bowl, add chickpea flour, salt, cumin water, baking soda and mix. Stir in the sauteed onions and garlic puree. Transfer to a parchment-lined or oiled baking tray. Bake for 20-25 minutes until the top is golden brown.
Serve your daal with a couple of onion bhaji, steamed sweet potato and spinach, chopped tomatoes and black onion seeds.