Delicious Pineapple Daal
Serves 4
This daal is full of sweet and sour goodness. Lentils are a great source of protein and fibre making them a great choice for a filling and satisfying meal. The pineapple gives this recipe a lovely tangy twist as well as being great for digestion. Bromelain is an enzyme found in pineapple that is a great digestive aid.
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  1. 300g Chana Daal
  2. 1 onion
  3. 1 cup of finely chopped fresh pineapple
  4. 1 tbsp. grated fresh ginger
  5. 1 green chilli (split in half length ways)
  6. 1 clove garlic (crushed)
  7. 10 curry leaves
  8. 2 inch piece of cinnamon
  9. 6 cloves
  10. 1 tsp. mustard seeds
  11. 1 tsp. cumin seeds
  12. 1 tsp. cumin and coriander powder
  13. ½ tsp. cinnamon and clove powder
  14. ½ tsp. turmeric
  15. 200g chopped plum tomatoes or passata
  16. 1 tbsp. coconut oil
  17. Juice of half a lemon
  18. Handful of fresh coriander leaves, finely chopped
  19. 1½ pints boiling water
  1. Place the daal in a sieve and rinse under the tap.
  2. Place in a bowl and soak for an hour if possible. If you don't have time to soak it don't worry, it will just take a bit longer to cook.
  3. Finely chop the pineapple including the core and set aside 1 cup. You can freeze the rest for later use or for adding to smoothies.
  4. Chop the onion, grate the ginger, crush the garlic and slice the chilli.
  5. Heat the coconut oil in a medium size pan
  6. Add the mustard seed and when they start to sizzle add the cumin, cloves and cinnamon stick and give it a stir.
  7. Add the onions and the curry leaves and cook until the onions start to go soft.
  8. Add the ginger, chilli, garlic, turmeric, cumin and coriander powder and the cinnamon and clove powder and stir for 30 seconds.
  9. Drain and rinse the dal and add to the pan. Stir until the dal is coated with the spices and then add the hot water.
  10. Put the lid on the pan and simmer on medium heat for 20 minutes then add the chopped pineapple.
  11. Simmer for a further 10 minutes then check the daal is cooked by take a piece of daal and press between your fingers. If it squishes easily it's done. If it's still hard, cook until it's soft adding a bit of extra boiling water if necessary.
  12. When the daal is soft add the tomatoes, lemon juice and salt to taste and cover and cook for a further 10 minutes.
  13. When it's done add the fresh coriander.
  1. Serve the daal with brown basmati for a satisfying meal.
  2. You can also freeze any left over daal for a handy midweek meal.
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