I’m not really in to vegetarian food – but this dal is really something else. It’s filling, comforting and full of beautiful flavour and spice. You get all of this, and it’s quick and easy too.
Dal is the Indian word for pulses, as well as the finished dish. Chickpeas and other beans are also popular for this style of curry.
This dal is very mild – so if you like heat – add more chilli to taste.
RED LENTIL DAL
- 3/4 cup of red lentils
- 3 cups of water
- 3 thick slices of ginger
- 1/2 a tsp of turmeric
- 1 tbs of olive oil
- 2 cloves of garlic, finely sliced
- 1 onion, finely diced
- 1/2 a tsp of whole grain mustard
- 1 tsp of ground cummin
- 1 tbs of coriander root, finely shopped
- 1 green chilli, finely chopped
- The juice of half a lemon
- 1/4 of a cup of coriander, roughly chopped
Put the lentils, ginger, turmeric and water in a saucepan and bring to the boil. Reduce the heat and simmer for 20 minutes until the lentils are tender. Stir occasionally to ensure they don’t stick.
Heat the olive oil in a frying pan add the onion, garlic, mustard and a good pinch of salt and pepper and cook over a medium heat for five minutes. Add the cummin, coriander root and chilli and cook for two minutes.
Add the cooked lentils to the frying pan and stir through. Add a little more water at this point, if the mixture is looking dry. It should be like a thick soup.
Reduce the heat, simmering gently for 5 minutes, then add the lemon juice and fresh coriander. Serve with some nice naan bread or pappadums.
This makes a lovely lunch dish. I take it to work and have it with a nice dollop of natural yogurt. It also freezes nicely too.
Posted on March 30, 2011, in Curries, Freezing meals, Quick and easy, Recipes, Vegie recipes and tagged Cooking, dal, dinner, entertaining, food, home, Indian, Inspiration, lentils, lunch, Recipes, vegatarian. Bookmark the permalink. Leave a comment.