YUMMY BABY DAAL

Ingredients:

1 cup of red lentils

800ml boiling water

One garlic clove, crushed

Oone small echalion shallot( or a quarter of an onion), very finely sliced or grated

Quarter tsp salt (or to taste) tsp sunflower oil

Quater tsp tumeric

Method:

Soak the lentils in hot water while you prepare the other ingredients

Finely cut a clove of garlic (you can use a pestle and mortar to make it into a paste or you can grate the clove of garlic)

Finely cut the onion or grate it, (it is important this is done very fine to aid digestion)

Wash and drain the lentils

Add 800ml of boiling water to the pan (we will be adding more water later)

Add the onion and garlic into the pan

Then add a quarter tsp of tumeric and a tsp of pure sunflower oil

Regularly stirring it with a handheld whisk on a medium to high temperature will ensure it doesn’t run over and may make a mess on the cooker.

After 10 minutes add just less than a quarter tsp of salt and continue to stir regularly

When you notice it starts to thicken this is when the lentils are perfect for adults to have as a soup but if you want the consistency to be not so thick add 200 ml more water and give it a stir

Leave it to boil for 3 more minutes then take it of the heat and leave to cool

You can store this in the fridge for 48 hours or in the freezer in small batches.

I went through the above process step by step whilst writing this article to ensure it was perfect for your baby. If you feel that after cooking it, you wanted it to be smoother or you were not happy with the consistency for your baby you can put it in a blender. The key to making it perfect is to make the onion and garlic very fine. it is also very important to add the salt later rather than at the beginning. If you love lentils yourself and want to spruce up the daal for yourself then please connect with me on Instagram, Facebook, twitter or linkedIn and feel free to ask any questions, or if you have any comments.

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The company’s philosophy is Best for BABY

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