Since we’ve become pretty much vegetarian (with the exception of fish), I’ve been looking at alternative sources of protein that are gluten free (for Miss E), low calorie (for Mr. B), and also won’t break the bank. Pulses tick all the boxes, so I’ve looked at lots of different ways of cooking them. I didn’t really like lentils and such when I was a kid, so whatever I make must taste delicious.
It’s no secret that I’m a big fan of Jamie Oliver’s cooking, and I came across this gem when I was looking for daal recipes online. You can find his original recipe here.
The first time I made this meal, it was a bit of a palaver, but there are a few hints I will share with you that have made it pretty quick and easy.
Firstly, this amount of daal will feed a family of four twice, so freeze half and it will save you a whole step the next time you make it. Also, start earlier than you think you need to, as the daal takes a while to cook.
Secondly, Jamie makes his own chappatis half way through the rest of the cooking, and I just didn’t have enough hands or time, so I’m happy to use store bought roti, which is actually really good. I keep gluten free tortillas or wraps in the freezer and just defrost one for Miss E when I make this for dinner. I’ll give the home made chappatis a try one day, but for a realistic cook time on a week night it’s a no go for me.
It’s most definitely worth it having a go at this, as it slaps you around the face with the intense flavours and aromas, and it’s good the next day too. I heat it up for my own lunch, and the kids say it’s pretty good as a cold packed lunch for school.