Red Lentil Dahl
Red lentils are a healthy and cheap source of protein. This fragrant, clean-eating lentil dahl is easy to make, mildly spiced and deliciously warming. In this recipe, the dhal is served with homemade, wholemeal chapattis.
- Place the lentils in a large saucepan. Cover with 1.2L of cold water.
- Bring to the boil then reduce to a simmer. Use a ladle to skim off the foamy scum on the surface of the water. Once you’ve done this, add the turmeric and 1 tbsp of butter to the lentils, stir then continue to simmer.
- While the lentils are simmering, take a small frying pan and toast the cumin seeds (no oil needed) gently for a few minutes. Tip the seeds into a small bowl and leave to one side.
- Using the same small frying pan, fry the garlic, onion, ginger, chilli and tomatoes in the remaining butter until the mixture starts to dry out.
- Once the mix is reasonably dry, add the garam masala, salt and ground coriander. Keep cooking over a medium heat until the onions and garlic start to brown. Remove from heat.
- When the lentils are soft, stir them well. The consistency should be porridge like, so add more water if you need to. Then stir in the garam masala & onion spice mix.
- Serve with wholemeal chappatis or brown rice.