Comforting Red Lentil Dahl
Dahl is a firm family favourite around here. I make quite a few different variations, sometimes with coconut milk added, others that are more tomato-based. This one is somewhere in-between. It isn't too complex, with spices you will likely have on hand. If not, 2 rounded teaspoons of mild curry powder can be used in place of the ground spices. I will often double this recipe so I can freeze half for a quick lunch or dinner another day.
Ingredients
- 1½ cups 300g split red lentils
- 400 g can chopped tomatoes
- 2 cups water
- 1½ teaspoons ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric powder
- ¼ teaspoon chilli flakes - optional
- ½ teaspoon salt
- 1 tablespoon oil or ghee
- 1 large brown onion, finely chopped
- 3 garlic cloves, chopped
- 1 teaspoon brown mustard seeds
To serve:
- chopped coriander
- unsweetened natural yoghurt
- about 2 cups cooked basmati rice
Instructions
- Rinse the red lentils and place in a large saucepan with the tomatoes, water and spices (not the salt at this stage, or it can toughen the lentils). Bring to a simmer and cook until the lentils are soft when squashed, about 20 minutes. If the mixture looks like it is drying out, add a little extra boiling water to loosen.
- Once the lentils are soft, remove from the heat, add the salt and use a stick blender to roughly puree. This is optional, but will give the dhal a creamy and comforting texture.
- While the lentils are cooking, heat the oil or ghee in a frying pan over a moderate heat. Add the onions and gently sauté for 10 minutes until golden. Add the garlic and mustard seeds and cook for a further 5 minutes, until fragrant. Stir this through the dahl, check taste adding extra salt if needed. Serve with basmati rice, coriander and yoghurt.