Red lentil dhal
Unlimited access. Half the price.
Ingredients
rice, for four
400g red lentils
2 tsp ground turmeric
generous knob of butter
dash of rapeseed oil
1 small onion, finely chopped
4 garlic cloves, finely chopped
1 red chilli, finely sliced
thumb size piece of ginger, grated
2 ripe tomatoes, finely chopped
2 tsp cumin seeds, toasted
1 tsp ground coriander
handful of coriander, chopped
Method
Put the rice on to boil and drain when cooking.
Cover the lentils with water in a saucepan and bring to the boil. Reduce to a simmer and stir in the turmeric and butter.
Allow to bubble away gently until the lentils have softened. Add more water if needed.
Heat the oil in a frying pan and gently sauté the onion, once it has turned translucent add the garlic, chillies, grated ginger and the tomatoes.
After five minutes of cooking on a very low heat stir in the cumin and coriander. Set aside until the lentils are cooked.
Stir the lentils to check their consistency, they should be like a thick soup, add a little more water if necessary. Stir in the contents from the pan and season to taste.
Serve the dhal with the rice and some coriander sprinkled on top.
ieFood
Newsletter
Feast on delicious recipes and eat your way across the island with the best reviews from our award-winning food writers.