Dhal is a traditional indian dish, either served as a side dish with curry or – when served with brown rice – is a complete protein, so it makes a meal by itself.
Plus, it’s cheap, filling, and good for you!
This recipe is adapted from one a friend gave me, and I have no idea where they found it either – so feel free to adapt it and play around with all sorts of variations to suit you too….
1tbsp coconut oil
1 medium size mug of split red lentils
2 ½ – 3 medium size mugs of water
2 medium size onions
2 cloves of garlic (can use more if you like)
5 chillis (I use a mixture of small red and green chillis but you can use up to 10)
2 tsp turmeric
2 tsp cumin seeds
2 tsp mustard seeds
1” of fresh ginger chopped finely
A fistful of fresh coriander roughly chopped.
Wash the lentils well either in a sieve or in 5 changes of cold water.
Bring the 2 ½ mugs of water to the boil and add the washed lentils.
Bring back to the boil, then turn down to a simmer adding the turmeric and chopped ginger. This should take roughly 20 minutes until the lentils are soft and the consistency of porridge. Stir frequently so it doesn’t burn on the bottom of the pan. If the mixture gets too dry add another half mug of water during cooking.
Meanwhile, chop the onions and fry in the coconut oil on a medium-high heat until just browned.
Chop the chillies finely and add them to the onions. Add the cumin seeds and mustard seeds to the onion mix and continue to fry gently until the seeds pop and the onion is nicely browned. Turn off the heat and wait until the lentils are cooked.
When the lentils are cooked add the onion/chilli/spice mix and stir well. Simmer for five minutes. If at any point it looks too dry add a little water.
Lastly, add the chopped coriander and mix well.
This dhal is best left for a couple of hours for the flavours to infuse but you can eat it right away if you just can’t wait!
Best served with brown rice or chapattis and a mixed salad.
Lentils are good for you!: http://www.whfoods.com/genpage.php?tname=foodspice&dbid=52