Wonderbag Daal

Prep Time: 10 minutes

Stove Time: 25 minutes

Wonderbag Time: 3-4 hours 

Serves: 4 - 6

Ingredients

• 2 tsp whole cumin seeds

• 2 tsp whole mustard seeds

• 1 tsp whole fennel seeds

• 400g split red lentils, rinsed

• 1.2 litres water

• 1 can chopped tomatoes

• 1 medium onion, diced

• 1-inch piece fresh ginger, peeled and finely grated

• 1 tbsp ground turmeric

• 1 bay leaf

• 1 tsp salt

• 1/4 tsp freshly ground black pepper

• Fresh coriander leaves, for serving (optional)

• Basmati rice, for serving

Method

1. Add cumin, mustard, and fennel seeds to a small sauté pan. Place it on the stove over low heat and toast the seeds, stirring frequently with a wooden spoon until fragrant, for about 3 to 4 minutes.

2. Combine the remaining ingredients with your toasted spice mix, and stir well. Cover the pan with a lid and cook over medium heat until it reaches a boil. Then, reduce the heat to low and continue cooking for a further 15 minutes. 

3. Afterwards, remove the pan from the stove and transfer it to the Wonderbag. Allow it to sit for 3 hours so that most of the liquid is absorbed and the lentils become soft. Stir before serving.