Lentil dhal
4
Ingredients
vegetable oil
1 large onion, chopped
20g fresh ginger, peeled and finely grated
3 cloves garlic, peeled and minced
1 – 2 teaspoons chilli powder
1 teaspoon turmeric powder
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoon garam masala
300g red lentils
1 x 400g tin chopped tomatoes
½ tin coconut milk (shake before opening, freeze leftover)
500ml water
4 teaspoons vegetable stock powder
small bunch fresh or frozen coriander
Check the lentils for any stones.
Finely chop the onion. Peel and grate the ginger. Peel and crush the garlic.
Measure the turmeric, ground cumin, garam masala, and chilli powder into a small dish.
Pour one tablespoon vegetable oil into a large saucepan and place on a high heat.
Add the onions, turn the heat down to a medium heat and gently fry until soft.
Stir in the grated ginger and garlic, then stir in the spices.
Stir over the heat for about 20 seconds before stirring in the lentils.
Pour in the tin of tomatoes, ½ tin coconut milk and 500ml water with 4 teaspoons vegetable stock powder. Bring to the boil then simmer for 15 minutes checking the water doesn’t boil dry and stirring occasionally. Top up with more water if necessary.
After 15 minutes, check if the lentils are almost cooked. Continue cooking until the lentils are just soft. Keep an eye as they can go mushy quickly.
Check the seasoning and adjust if necessary.
Add chopped fresh or frozen coriander just before serving.
Serve with rice, naan, or as a side dish.
Vegetables or a protein can be added to make this a main meal. Add chopped vegetables before adding the spices and cook for 3 minutes before adding the spices and continuing with the recipe. Add spinach or other leaves once the dish is cooked and continue simmering for 3 minutes before serving.
If the lentils overcook, blend with a stick blender until smooth, adjust the consistency with water and serve as a soup.
Leftovers can be frozen.
Try freezing ginger – peel a large root of ginger and chop into small pieces. Place into a food
processor and blitz to a paste. Add a drop of water to help blitz down. Divide into an ice cube
mould. Use 1 or 2 cubes for this recipe.