Recipes

5min read

Make our Bhaji Daal

Name: Make our Bhaji Daal
Prep time: 10 min
Cook time: 35 min
Yield: 4 servings
Cuisine: Indian
Ingredients: for the daal:; 1 tbsp oil; 1 white onion, diced; 1 tbsp garam masala; 1 tsp turmeric; 1 tsp cinnamon; 1 tsp cumin; ½ tsp cardamom; 1 tsp fennel seeds; 1 tsp garlic puree; 1 tsp ginger puree; 1 tbsp applesauce; 1 tsp tamarind paste; ½ tsp salt; 250 g red lentils; 1 tin coconut milk; 3 cups water; Juice 1 lime; for the bhaaji:; 1 cup chickpea flour; ½ tsp salt; ½ tsp ground cumin; ½ tsp baking soda; ¾ cup water; 2 red onions, sauteed; ½ tsp garlic puree

by Flo Cornish

5min read

Our Baji Dahl is creamy, warming and perfectly spiced. Here's how we make ours. Try it at home in under 40 minutes.

Prep Time

10mins

Cook Time

35mins

Makes

4 servings

Ingredients

for the daal:

1 tbsp oil
1 white onion, diced
1 tbsp garam masala
1 tsp turmeric
1 tsp cinnamon
1 tsp cumin
½ tsp cardamom
1 tsp fennel seeds
1 tsp garlic puree
1 tsp ginger puree
1 tbsp applesauce
1 tsp tamarind paste
½ tsp salt
250 g red lentils
1 tin coconut milk
3 cups water
Juice 1 lime

for the bhaaji:

1 cup chickpea flour
½ tsp salt
½ tsp ground cumin
½ tsp baking soda
¾ cup water
2 red onions, sauteed
½ tsp garlic puree

Method

STEP 1

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.

STEP 2

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.

STEP 3

Taste for salt and squeeze in the juice of 1 lime.

STEP 4

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.

STEP 5

Serve your daal with a couple of onion bhaji, steamed sweet potato and spinach, chopped tomatoes and black onion seeds.

By Flo Cornish

Flo is our tea-obsessed (Yorkshire, to be precise) Development Chef. You’ll find her dreaming up tasty menu additions, working her way through a serving (or three) of our Tempeh Rendang Curry, or daydreaming about a holiday. Or baking – she’s a trained pastry chef… no wonder she’s so popular...

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