I’ve stumbled upon a fantastic recipe for dhal, the classic accompaniment for any Asian feast.
I’ve made it a couple of times now, so I thought I’d share it with you. It really is very simple and it’s vegan too!
I rinsed 2 cups of red lentils and added them to a pan with 6 cups of water, then set this off to boil on a medium heat. Every now and then I scooped off the foam from the top (as you don’t want this in your dhal).
While the lentils cooked, I prepared the rest of the ingredients. I chopped up the onion, tomatoes and chillies, grated the garlic and got the spices out of the cupboard.
When everything was ready, I began to cook the onions. Once they had softened a little I added the garlic, chillies and spices along with some ginger paste (because I didn’t have any fresh) and cooked them for a further couple of minutes. (Usefully the recipe tells you that it’s a couple of minutes or until the cumin seeds begin to crackle). The tomatoes then went in and cooked for another couple of minutes.
By now, the lentils were cooked and had absorbed most of the water, so I added the onion/tomato/spice mix into the lentils and simmered for a 10-15 more minutes. I went a little longer than the recipe suggested so that I had a nice thick dhal.
I tasted the lentils, seasoned it and then added fresh coriander. I also added some spinach which I had frozen for some extra greens (you can never have too many greens!)
And that’s it. Super simple and you can have a big batch ready in less than an hour. I managed to get 5 lunch sized portions from this batch.
Give it a go. Enjoy!