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Wash, rinse and soak the urad dal in the soaking water for 2 hours.
Place soaked dal along with the soaking water in the bowl of a slow cooker and cook on high for half an hour.
Prepare the tempering – heat olive oil in a large shallow frying pan. Sauté onion, ginger, bay leaves and cinnamon on medium for a couple of minutes until onion is caramelised. Add turmeric, coriander, cumin, garam masala and paprika. Sauté for a couple of minutes until spices are toasted and aromatic.
Add the tempering to the dal in the slow cooker. Add the tomatoes, coconut milk and salt. Mix well. Cover and slow cook on low for 6 hours. The consistency of the finished dal should be that of a loose porridge. If it is drier than that, add half a cup of water to loosen the dal in the last stages of cooking.
To finish the dal – Heat oil in a small frying pan. Sauté the chilli and ginger strips for a minute. Remove from heat and pour over the dal. Garnish with coriander and swirl through the coconut cream. Serve hot with rotis or steamed rice and lemon wedges on the side.