Red lentil dhal
Background
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
- 200g red lentils
- 1 litre water
- 4 cm of fresh ginger, cut into two pieces
- ½ tsp ground turmeric
- ½ tsp salt
- For tadka (tempering):
- 3 Tbsp oil or ghee
- 2 cloves garlic, finely chopped
- 1 medium onion, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- A pinch of asafoetida
- ¼ tsp chilli powder
- To garnish:
- 1 Tbsp fresh coriander
Instructions
- 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.
Categories
- Meal Type: - Budget - Everyday - Lunch - Quick & Easy - Supper
- Cuisines: - Indian
- Occasions: - Fathers Day - Parties - Sports Food
- Ingredients: - Lentils
- Health and Diet: - Combination - Dairy Free - Detox - Diabetic - Gluten Free - High Fibre - Low Carb - Low Cholestrol - Low GI - Vegan
- Skill Levels: - Easy
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