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