Red lentil dhal
My absolute favourite dish in Indian restaurants is Masoor dhal which is made of red lentils. It’s actually a very easy dish to make at home, and if you have a pressure cooker, can be quick too (just cook the lentils and ginger for 8-10 minutes, then continue the recipe). This authentic recipe uses tempering (tadka) which means that the spices are cooked separately and added to the cooked lentils at the end. Serve it as a side dish in an Indian menu or with basmati rice.
Ingredients
Method
- Rinse the lentils thoroughly then put them in a pan water. When the water is boiling, remove the foam, then add the turmeric and ginger pieces and cook at a low temperature, under cover for about 45-60 minutes, stirring occasionally.
- When the lentils are soft and creamy, turn off the heat, remove the ginger pieces and season with salt.
- Make the tadka (tempering): in small pan fry the onions and garlic in the oil until soft, then add the spices (cumin, coriander, chilli) and fry for 1-2 minutes on low temperature.
- Stir the tadka into the dhal. If it’s not thick enough, cook for a further few minutes to your liking.
- Serve with fresh, chopped coriander scattered on top.