Serves: 2–4
Time to prepare: 10 mins
Time to cook: 35 mins
Dietary requirements: Dairy-free, Egg-free, Gluten-free, Halal, Kosher, Vegan, Wheat-free
Ingredients
1 cup of dried lentils, any variety, washed and drained
1 tsp salt
1 tsp turmeric
1 tsp paprika
¼ tsp garam masala
¼ tsp flaked red chillies
2½ cms fresh ginger – sliced or grated
1 green chilli (deseeded and chopped or put in whole)
2 tomatoes, chopped (or tinned will do)
Boiled water
1 tablespoon dried fenugreek leaves (soaked in a glass of water and then scooped out) and or handful of chopped coriander
Tarka:
½ onion, sliced
1 tsp cumin seeds
1 tablespoon cooking oil (and optional small knob of vegan margarine)
¼ tsp Asafoetida powder (optional)
Instructions
For the dhal:
Add the lentils to a saucepan and add the hot water to about 3½ cms above the contents of the pan.
Add the spices, ginger, chilli (if used) and tomatoes, fenugreek leaves or coriander.
Cover partially with a lid. Bring to the boil and simmer gently. The lentils should cook and thicken in around 20–30 minutes. Lentils are cooked as soon as they are tender and no longer crunchy. Remove from heat.
For the Tarka:
Heat a frying pan, add the cumin seeds toast for 5 seconds.
Add the oil (and margarine, if using), heat, then gently fry the onions till golden.
Add to daal and mix together – serve with accompaniments.
