Delicious Pineapple Daal
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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- 300g Chana Daal
- 1 onion
- 1 cup of finely chopped fresh pineapple
- 1 tbsp. grated fresh ginger
- 1 green chilli (split in half length ways)
- 1 clove garlic (crushed)
- 10 curry leaves
- 2 inch piece of cinnamon
- 6 cloves
- 1 tsp. mustard seeds
- 1 tsp. cumin seeds
- 1 tsp. cumin and coriander powder
- ½ tsp. cinnamon and clove powder
- ½ tsp. turmeric
- 200g chopped plum tomatoes or passata
- 1 tbsp. coconut oil
- Juice of half a lemon
- Handful of fresh coriander leaves, finely chopped
- 1½ pints boiling water
- Place the daal in a sieve and rinse under the tap.
- 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.
- 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.
- Chop the onion, grate the ginger, crush the garlic and slice the chilli.
- Heat the coconut oil in a medium size pan
- Add the mustard seed and when they start to sizzle add the cumin, cloves and cinnamon stick and give it a stir.
- Add the onions and the curry leaves and cook until the onions start to go soft.
- Add the ginger, chilli, garlic, turmeric, cumin and coriander powder and the cinnamon and clove powder and stir for 30 seconds.
- 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.
- Put the lid on the pan and simmer on medium heat for 20 minutes then add the chopped pineapple.
- 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.
- When the daal is soft add the tomatoes, lemon juice and salt to taste and cover and cook for a further 10 minutes.
- When it's done add the fresh coriander.
- Serve the daal with brown basmati for a satisfying meal.
- You can also freeze any left over daal for a handy midweek meal.
Flourish Wellbeing http://flourishwell.co.uk/