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