Lentil Dahl

Friday, May 28, 2010

Lentil Dahl is a simple Indian dish made with lentils, onion, garlic and ginger delicately spiced with cumin, coriander, turmeric, cinnamon and cayenne. It goes very well as a side dish with grilled fish, chicken or meat. 

Alternatively, you could add some additional cooked veg such as steamed broccoli or cauliflower or some cooked prawns or smoked fish to the dahl to make a main meal.
The following recipe makes makes two portions.

• 15g/1 teaspoon of low fat butter spread
• 1 small onion. (Red or white) or 2 spring onions. Peeled, quartered then blitzed to a pulp
• 1 large or 2 small cloves of fresh garlic. Peeled and finely chopped 
• 1 heaped tablespoon of fresh ginger. Washed and finely chopped 
• 1 teaspoon of ground cumin (or cumin seeds lightly crushed)
• 1 teaspoon of ground coriander
• 1 teaspoon of ground turmeric
• ½ teaspoon of ground cayenne
• ½ teaspoon of ground cinnamon
• 1 x 410g tin of green lentils. Drained, rinsed in cold water and patted dry
• ½ pint of vegetable stock made with ½ stock cube (all the better if low sodium)
• 1 teaspoon of ground garam masala
• small bunch of coriander. Washed and finely chopped

  1. Heat a large pot over a medium to high heat and add the butter. When it's bubbling add the pulped onion and stir fry for 5 minutes or so.
  2. Next add the chopped ginger and garlic and continue to stir fry for a further 30 seconds to a minute.
  3. Then, add the spice mixture and stir enjoying the aroma!
  4. Next add the lentils and stir well to combine. Then add the stock and stir again.
  5. Increase the heat and bring the contents of the pot to the boil. Once it's boiled for a minute or so, reduce the heat to medium, loosely cover with a plate or lid and let  it simmer for approximately 15 minutes, stirring every now and then to ensure it's not sticking to the bottom of the pot. The liquid should reduce, but make sure it doesn't boil dry. Add another splash of boiling water if this happens.
  6. Finally, sprinkle on the garam masala. Transfer to warmed bowls or plates and garnish with the chopped coriander.

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