Dhal

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This dhal recipe was made last month on one of James Martin's Saturday Morning TV programmes.   He made it with along with a prawns with butter curry sauce recipe.

We love lentils in our house and really love the comforting creaminess of a dhal.   The flavours in this recipe are perfectly balanced and it goes incredibly well with your favourite Indian main and side dishes.

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How to make this Dhal

Ingredients

• 2 tbsp vegetable oil
• 1 onion, chopped
• 5cm piece fresh ginger, chopped
• 3 cloves garlic, chopped
• 2 tsp black mustard seeds
• 1.5 tsp ground turmeric
• a small handful of coriander, rough chopped
• 2 tsp garam masala
• salt and freshly ground black pepper
• 250g red lentils
• 750ml water
• a small bunch of coriander, roughly chopped, to garnish
• a few mint leaves, roughly chopped, to garnish
• a sprinkling of nigella seeds, to garnish
• 1 lemon, juice only, to garnish

Instructions

1. Add the vegetable oil to a large saucepan over a medium to high heat. Then add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
2. Stir in the ginger and garlic, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1 to 2 minutes.
3. Add the lentils and water, then reduce the heat to a simmer and cook the lentils for 45 minutes until tender. You may have to add a little more water, depending on how large your pan is.
4. Finish the dhal with the herbs, nigella seeds and a squeeze of lemon.

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Dhal

By: Deborah

The flavours in this dhal recipe are perfectly balanced. It goes incredibly well with your favourite Indian main and side dishes.

PREP: 15 minutes minutes

COOK: 1 hour hour

TOTAL: 1 hour hour 15 minutes minutes

Course: Side Dish

Cuisine: Indian

Servings: 6 people

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Equipment

• Saucepan

Ingredients

• 2 tbsp vegetable oil
• 1 onion chopped
• 5cm piece fresh ginger chopped
• 3 cloves garlic chopped
• 2 tsp black mustard seeds
• 1.5 tsp ground turmeric
• a small handful of coriander rough chopped
• 2 tsp garam masala
• salt and freshly ground black pepper
• 250 g (8.8 oz) red lentils
• 750 ml (3 ¼ cups) water
• a small bunch of coriander roughly chopped, to garnish
• a few mint leaves roughly chopped, to garnish
• a sprinkling of nigella seeds to garnish
• 1 lemon juice only, to garnish

Instructions

• Add the vegetable oil to a large saucepan over a medium to high heat. Then add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
• Stir in the ginger and garlic, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1 to 2 minutes.
• Add the lentils and water, then reduce the heat to a simmer and cook the lentils for 45 minutes until tender. You may have to add a little more water, depending on how large your pan is.
• Finish the dhal with the herbs, nigella seeds and a squeeze of lemon.

Notes

• This dhal recipe is easily adapted if you’re cooking for less or more people.

 

You might also like to try:

• Indian dishes

Nutrition

Calories: 213kcal | Carbohydrates: 30g | Protein: 12g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 19mg | Potassium: 492mg | Fiber: 14g | Sugar: 2g | Vitamin A: 155IU | Vitamin C: 10mg | Calcium: 42mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS daal, dal, red lentils, vegan, vegetarian

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