Red lentil dhal
This creamy, flavourful vegetarian dhal is the perfect dish to warm you up on a cold day, filled with a gentle spice and enjoyed with rice
SERVES
4
PEOPLE
PREP TIME
5
MINUTES
COOKING TIME
15
MINUTES
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.
