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
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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.
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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.
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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.
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Stir in the lemon juice and spinach until it wilts.
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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.
