Red Lentil Dhal
Red Lentil Dhal
You can make dhal any consistency you like — thick and chunky or thin and soupy — and with any kind of lentil. Regardless of your preference, it's super easy to make, naturally vegan and full of spices. Recipe courtesy of Hari Ghotra
Prep Time
10
minutes
Cook Time
20
minutes
Servings
4
Total time: 30 minutes
Ingredients
- 200 gram red lentils, washed
- 900 milliliter water (approximately)
- 1 teaspoon salt
- 1 tablespoon ghee or rapeseed oil
- 1 teaspoon cumin seeds
- 1 dried red chili
- 1 bay leaf
- 1 small onion, chopped
- 1 garlic clove, chopped
- 2 tomatoes, finely chopped
- 1 teaspoon ginger, grated
- 1 teaspoon turmeric
- 1 chili, finely chopped
- 1 teaspoon fenugreek leaves
- 1 teaspoon garam masala
- handful of coriander (cilantro), chopped
Directions
- Place lentils in a pan with the salt, cover with the water, and bring to a boil.
- Remove the froth, reduce the heat and leave to simmer for 10 minutes. Check that the lentils are cooked by squeezing them between your fingers. Once soft, remove from heat.
- In a frying pan heat the oil or ghee. Add the dried chili, bay leaf and the cumin seeds.
- When the seeds sizzle, add the onion and garlic and fry until lightly browned. Reduce the heat and add the tomatoes, ginger, turmeric, fenugreek and the chopped chili. Gently let the ingredients cook down for about 10 minutes to make a thick masala paste.
- Add a ladle full of the lentils (dhal) to the masala paste in the frying pan and stir together, then empty all the contents back into the pan with the lentils and stir. It should have the consistency of a thick soup, but if it's too thick just add a little boiling water and remove from the heat. If you prefer it thicker just leave it on the heat to reduce until you get the consistency you want.
- Check the seasoning and add a little salt if required. Stir in the garam masala.
- Stir in the chopped coriander (cilantro) and serve.