|Prep time||30 minutes|
|Cook time||35 minutes|
|Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details|
Cooking InstructionsDownload PDF
Wash and drain the lentils.
Place the lentils, tamarind paste and water in a saucepan over a high heat. Bring to a boil. Reduce to a low heat and simmer for 20-25 minutes.
Add the pea milk, salt, cayenne and turmeric and simmer for a further 5 minutes.
Crush the garlic cloves, chop the leeks and chillies.
To temper the spices, heat a saucepan over a high heat, then add the oil to it. Add the garlic and leeks and fry until golden brown. Add the curry leaves, red chillies and coriander and mix well.
Pour half this mixture into the dal and stir. Simmer for another 5 minutes.
Drizzle the rest of the tempering spices over the dal and serve.