During the time I spent in Indian, I must have eaten Dhal at least once a day and I loved it! Make some chapattis to go with it and enjoy eating with your hands!
Ingredients
- 400g Red Lentils
- 2 Tsp Turmeric
- 2 knobs Unsalted Butter
- 2 Tsp Cumin Seeds
- 1 Onion, finely chopped
- 1-2 Fresh Green Chillies, finely sliced
- 1 Tsp Garam Masala
- 1 Tsp ground Coriander
- 1 Tsp Garlic Paste
- 1 Tsp Ginger Paste
- Handful Fresh Coriander
Directions
- Poor the lentils into a medium sized saucepan and cover with cold water. Bring to the boil (skim off any scum that rises to the top), and reduce to a simmer. Stir in the turmeric and a generous knob of butter. Cover and leave to cook gently.
- In a small frying pan, toast the cumin seeds over a medium heat until golden. Remove from the pan and set to one side.
- Melt a second knob of butter in the same frying pan and gently fry the chopped onion, chillies, garlic and ginger paste. Mix in the toasted cumin seeds, the garam masala and ground coriander. Remove from the heat until the lentils are completely softened.
- Give the lentils a good stir (they should have the consistency of porridge). Add more water if necessary and mix in your aromatic fried mixture.
- Season to taste, then serve topped with coriander, with a side of basmati rice or chapattis.
