This Red Lentil Dhal is a wonderfully nutritious and comforting bowl of goodness. It works well with rice and naan bread and is a great cheap family meal. And you can spice it up and change it up to suit you and your family!
Red lentils are a fabulous way to bulk out a meal! They are cheap, melt to pretty much nothing and have plenty of nutrition in them!!! This Dhal heroes them. It celebrates their ability to create thick sauces and absorb wonderful flavours.
As I mentioned yesterday I served these with Indian Spiced Chicken Meatballs, but you could happily serve this on it’s own with some naan bread and plain rice.
Red Lentil Dhal
- 2 tsp ghee (or butter)
- 1 small onion (finely chopped)
- 3 cloves garlic (finely sliced)
- 2 tsp turmeric
- 1 tsp ground cumin
- 1 tsp ground coriander
- 400 g red lentils
- 1 fresh green chilli (to serve)
- yoghurt (to serve)
- fennel seeds (to serve)
- Peel and finely chop the onion and garlic.
- Melt the butter in a heavy based pan and gently fry the chopped onion and garlic until softened and aromatic.
- Add in the turmeric, cumin and coriander.
- Add in the lentils and stir to coat them all in the aromatic butter mixture.
- Pour over enough cold water so that it comes to about 5 cm above the lentils.
- Place a lid on the pan and bring it to the boil.
- Reduce to a simmer, cover and cook on low for about 15-20 minutes
- Once the lentils have absorbed all the water, check the consistency. You want the lentils to be completely softened and for the dish to be about the thickness of porridge. Add more water and cook for longer if necessary.
- Once cooked, season to taste and serve with a dollop of yoghurt, some slices of chilli and a sprinkles of fennel seeds.