RED LENTIL DAHL

Red lentil dahl is a cosy, spiced lentil stew made from split red lentils cooked until creamy and seasoned with sautéed aromatics like onion, garlic, ginger, turmeric and cumin, often finished with mustard seeds, curry leaves, chilli and a squeeze of lemon or coconut milk for richness. It’s comfort food that’s fast to make, protein packed and lovely spooned over rice or with flatbread. Its roots lie in the Indian subcontinent, where “dal” or “dahl” refers broadly to dried pulses and the dishes made from them; variations are found across India, Pakistan, Nepal and Sri Lanka, each region adding its own spices and techniques.

I’ve tried to keep my recipe as simple as possible, with ingredients that are readily available no matter where you are. The tempering the cumin seeds in oil at the start is incredibly important, just make sure to not burn them and just keep them gently sizzling until aromatic. Take the recipe on a ride to wherever you like by adding in vegetables to cook through, or even a protein like chicken or cubed fish to make it no so vegan.

RED LENTIL DAHL

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RED LENTIL DAHL 〰️

Time: 40 minutes

Serves: 3-4

1 brown onion, finely diced

1 sml knob ginger, finely diced

1 long red chilli, finely diced

10 stalks coriander, dice stems and put leaves to the side

2 garlic cloves, finely diced

1 tbl sp cumin seeds

1 tea sp gr coriander

1 tea sp garam masala

2 tea sp turmeric

1/2 tea sp gr cinnamon

1 cup red lentils, rinse and drain

270ml coconut milk

270ml water

Cooking oil

Salt, to tastes

To serve: cooked rice

Garnish:

Greek yoghurt

Coriander leaves

Sliced red chilli

Lime wedge

Place deep pot on medium heat and drizzle a layer of oil on the bottom. Add in your cumin seeds and bloom for 30 seconds. Add in your onion and sweat down adding water when needed for 5 minutes. Add in your ginger, red chilli, coriander stalks and garlic cloves and sweat all together for 2 minutes. Add the rest of your spices and cook out stirring with a dash of water for minute.

Add in your red lentils, mix through, add your coconut milk, water and pinches of salt to taste. Mix and bring to the boil. Reduce heat and let simmer covered for 20-25 minutes.

Remove lid, season to taste and then spoon over the top of rice. Finish with a big dollop of greek yoghurt, coriander leaves, red chilli and a lime cheek.