Lentil Dhal Recipe
Wednesday, April 4, 2012 at 12:31PM 
I've made this a couple of times now. I love it because it's easy....it can be made earlier in the day & then reheated at dinner time....and it's fairly healthy. I don't usually experiment with 'international flavours or cuisine', I'm a pretty simple girl when it comes to cooking. But this one caught my attention because it is vegetarian {which can be nice every now & then} yet FULL of flavour.
Lentil Dhal
Ingredients:
- 1 cup (210g) red lentils, rinsed well. I used the packet ones...but you could probably use the tin kind.
- 3cm fresh ginger, sliced
- 2 bay leaves
- 1 cinnamon stick
- 2 tbs (40g) butter
- 1 large onion, finely chopped
- 2 cloves garlic, crushed
- 2 tsp turmeric
- 1 tsp cumin
- 1/2 tsp garam marsala
- 1/2 tsp chilli flakes{I left this out, as I'm not a huge chilli fan...and so Ella could eat it too}
- 2 tbs lemon juice
- 1/2-1 tsp salt
- 1 tbs chopped coriander leaves
- Naan bread or pappadums, to serve {we use garlic naan bread bought at the Deli}
Mmmm cinnamon stick. -
Place lentils, ginger, bay leaves and cinnamon in a large saucepan with 3 cups of cold water. Bring to the boil, reduce the heat to medium and simmer, stirring to prevent sticking for 10-12 minutes. Discard spices and set aside.
-
Heat the butter in a large frying pan over a medium high heat. Add the onion and cook for 3 minutes. Stir in the garlic, turmeric, cumin, garam marsala and chilli flakes and cook for a further minute or until fragrant. Stir in the lemon juice and season to taste with salt.
-
Add the lentils to the pan and mix well. Cook for a further 3 minutes, stirring constantly. Remove from the heat. Stir in coriander and serve hot with naan bread or pappadums.
