The humble Dahl, staple of India, due to its nourishment and its price, this ancient dish dating back some thousands of years has proven to stand the test of time.
In this blend we use split red lentils, why? Because of their cooking time and that they don’t require soaking prior to cooking.
this recipe calls for
Serves 4 people
- 3 tbsp plant-based oil of choice or ghee
- 1 large onion – diced
- 2 cloves of garlic – diced
- 2 cm of ginger – diced
- 400 g tin of diced tomatoes
- 4 cups of water or stock
- salt to taste
- 1 bunch of fresh coriander or baby spinach to garnish
- Plain basmati rice cooked with a kaffir lime leaf is amazing
- Indian style pickles and chutneys go perfect with this
- Perfect with a few pappadum, roti, or flatbread
Heat oil or ghee in a large frypan over high heat until very hot.
Add onion, garlic and ginger, cook stirring until soft and aromatic.
Add the contents of ‘the dahl, darl?’ packet and stir constantly for 3 minutes.
Add tinned tomatoes and simmer for 2-3 minutes, add stock and bring to the boil.
Lower heat and simmer with lid off for 20 minutes or until lentils are soft and dahl is of required consistency.
Perfect with basmati rice and condiments of choice. Pairs really well with offtherayles ‘rouge ‘n’ spice’.
- Indian cooking is about cooking layers at high temperatures and constant stirring.
- For a thicker consistency, allow dahl to stand for 10-20 with lid on before serving.
- Have all ingredients ready so you do not have to leave the stove!
- For a more authentic flavour use ghee.