As requested by my Creative Director Helen Barlow Scott
This daal recipe was lovingly cooked my my late mother
Mrs Meshar Mumtaz Bano
Red Split Lentils (Masoor Daal) Fairtrade or Organic if possible,
Yellow Lentils (Moong Daal) Fairtrade or Organic if possible,
Garlic, Crushed Red Chilies, Green Chilies, Red Chili Powder,
Tumeric Powder, Salt, One Small Onion, Coriander and Water
Measure equal quantities of Masoor and Moong Daal
I used a third of a cup.
Peel and finely chop 5 to 6 cloves of garlic.
Measure a half tsp of crushed red chilies.
Wash the lentils until the water is clear.
Add the lentils, crushed red chilies and garlic to a cooking pan and add water to cover half the cooking pan.
Add salt to taste
I usually add half a teaspoon of salt but you can always add more later.
Add two whole green chilies for aroma.
Leave to cook on medium heat for approximately 45 minutes to an hour until the lentils are blended.
Keep an eye the water doesn't boil over.
Garnish
Peel one small onion and cut into fine slices and fry in butter and oil
until golden brown.
My beloved mother used to to add zeera (cumin seeds), whole red chilies and finely cut garlic to the onions.
Add coriander and fried onions for garnish.
Its entirely up to you!
Serve hot with plain, zeera rice or roti.
To being with measure equal quantities of Masoor and Moong Daal
I used a third of a cup.
Masoor (Red Split Lentils)
Moong Daal (Yellow Lentils)
Cloves of garlic
Crushed Red Chilies
Peel and chop 5 to 6 cloves of garlic.
Measure a half tsp of crushed red chilies.
Wash the lentils until the water is clear.
Add the lentils, crushed red chilies and chopped garlic to a cooking pan and add water to cover half the cooking pan.
Daal simmering
Add less than half a teaspoon of tumeric powder and add less than half a teaspoon of red chili powder.
Add less thank half a tea spoon of red chili powder and
less than half of a tea spoon of tumeric
Add salt to taste
I usually add half a teaspoon of salt but you can always add more later.
Add two whole green chilies for aroma.
Leave to cook on medium heat for approximately 45 minutes to an hour.
Cook until the lentils are cooked and not separate.
Keep an eye the water doesn't boil over.
Add salt to taste
Cooked Daal
Garnish
Peel one small onion and cut into fine slices and fry in butter and oil
until golden brown.
My beloved mother used to to add zeera (cumin seeds), whole red chilies and finely cut garlic to the onions.
Cooked Daal
Cooked Daal with caramelised onions
Add coriander and the caramalised onions
Masoor and Moong Daal with carrot pickle
Zeera Rice and Yoghurt
Serve hot with plain, Zeera Rice, Roti/Chapatti (Flatbread), yoghurt and pickle.
ENJOY!
Love Sabeena X
I hope to upload more recipe's in memory of my beautiful mother soon.
This month I continued to heal from all my surgeries, raised awareness for Fairtrade Ethical Ramadan 2021 participated in a Wikipedia training session with Whose Knowledge and World Pulse and
was Sister of Ceremonies for the Encourager Party with World Pulse.
This month I continued to heal from all my surgeries, celebrated Fairtrade Fortnight 21 completed my 9th Six Items Challenge with Labour Behind the Label, and
participated in International Women's Day 2021 with The World Fair Trade Organization.
So here I am for the ninth consecutive year participating in the Six Items Challenge with Labour Behind The Label.
This year the challenge commences 17th February - 31st March 2021.
I have decided to participate and support the Six Items Challenge for the ninth year because I started to campaign for garment and factory workers while caring for my mother who had been diagnosed with metastatic breast cancer.
The six items challenge means I choose six items of clothing to wear for six weeks.
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I'm Sabeena Ahmed owner and creator of The Little Fair Trade Shop. I've been an individual associate member of the World Fair Trade Organization since 2011 and together with my artisans I bring you a bespoke collection of ethically sourced fashion & gifts.
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