Red Lentil Dahl

Red Lentil Dahl

It’s not a difficult dish to make, but there are many, many recipes out there for dahl. I think however, we’ve found the perfect recipe, because of the balance of flavours and texture. I found it on this website, but the author of the recipes/blogs goes into so much detail that the recipes ad ingredients are almost lost and it involves a lot of scrolling and clicking away from adverts, so I’ve posted the essentials below, if you want to test out this dahl.

 

INGREDIENTS

  • 1 teaspoon olive oil or coconut oil
  • 2 onions diced
  • 3 garlic cloves finely chopped
  • 1 tablespoon fresh ginger peeled and grated
  • ½ finely chopped red chilli (or ½ tsp dried chilli flakes)
  • ½ teaspoon cumin seeds
  • ½ teaspoon coriander seeds
  • ½ teaspoon mustard seeds
  • 2 teaspoon ground turmeric
  • 1 teaspoon garam masala
  • 1 cup (200g) dried red lentils, uncooked (rinsed and drained)
  • 1 can (14oz/400ml) chopped tomatoes or passata
  • 1 can (14oz/400ml) coconut milk
  • 500ml vegetable stock
  • Salt and pepper
  • Juice of half a lemon
  • 2 handfuls fresh spinach washed
  • Fresh coriander to garnish

METHOD

  • Heat the oil in a large pan over a medium heat. Add the onion and cook gently for 5 minutes. Add the garlic, ginger and red chilli and cook for a few minutes.
  • Grind the cumin, coriander and mustard seeds lightly in a pestle and mortar, then add to the pan, along with the turmeric and garam masala and cook for 1 minute.
  • Add the lentils, tomatoes with their juice, coconut milk and stock, then stir to combine. Season with salt and pepper and cook on a medium/low heat for 15-20 minutes until reduced and thick. If you have time, you can leave it a little longer on a very low heat for even more flavor (just stir often and check it doesn’t scorch on the bottom of the pan).Taste and add more chilli if desired.
  • Stir in the lemon juice and spinach until it wilts.
  • Serve warm with rice, naan bread or poppadoms.

Maybe it’s because you don’t cook the lentils first that the texture of this dahl is just a little different. It’s kind of creamy and “nutty” at the same time, so has a bit of oomph to it. Too often, when I’ve order a dahl, I’m disappointed because it’s on the lentil soup side of things. Not this one. Strong, bold flavours and extremely filling so plenty left for your lunch the next day.