Red Lentil Dahl (Easy + Delicious!)
Red Lentil Dahl has been our staple this winter! It is cheap and easy to make and can be reheated for lunch or the next nights dinner.
Make in bulk and you are sorted for a few days. Dahl is easily reheated and can be stored in the fridge, ready for you when you get home and need dinner on the table asap!
Handy tip: To help digestion (and errr….toots!) wash the lentils in cold water and then rapid boil for 10 minutes. Once lightly cooked, drain and rinse well in cold water and put aside to be added later on. Alternatively you can soak lentils over night (I always forget which is why I lightly cook them!).
Curry leaves can be bought from most supermarkets in the fruit and vegetables isle. To make them last we store in the freezer and just grab a bunch as needed.
1 heaped tsp of ground cumin
1 heaped tsp of ground coriander
1 heaped tsp of turmeric
1 tsp of mustard seeds (optional but totally worth it!)
1/2 tsp cumin seeds
On a medium heat, cook the onion in oil or ghee until brown. Add the spices, garlic, ginger and curry leaves and stir for a minute. Add the tomato, stock and 1/2 cup water. Turn the heat down and simmer for 10-15 minutes (depending on time). Add the cooked lentils and more stir thoroughly. Its up to you whether you add more water here, if you like your dahl to be more like a soup, add another 1/4 – 1/2 a cup of water. If you are serving with rice then maybe just a touch more. This recipe serves 2-3 depending on portion size and what you have with it, you can easily double the recipe or add more water as above.