Lentil Dhal
The husband loves Dhal. Every time we go to an Indian restaurant he will definitely order it. I'm not a big fan though. Not that I don't like it, but it's just not something I crave or would order off the menu. I'd still enjoy it if it is on the dinner table. Plus, lentils
- Prep time
- --
- Cook time
- Not listed
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 1 cup 210g red lentils, rinsed
- 2 tsp grated fresh ginger
- 2 bay leaves
- 1 cinnamon stick
- 2 tablespoons ghee
- 1 large onion (finely diced)
- 2 cloves garlic (minced)
- 2 tsp turmeric powder
- 1 tsp cumin powder
- 1/2 tsp garam marsala
- 1 tsp mustard seeds
- 2-3 dried chillies (roughly chopped)
- 2 tbsp lemon juice
- 1/2-1 teaspoon salt
- 3 cups tap water
- Coriander leaves to garnish
Instructions
- 1
Place red lentils, ginger, bay leaves, and cinnamon in a large saucepan with 3 cups of tap water.
- 2
Season to taste with salt
- 3
Bring to the boil, reduce the heat to medium, then allow to simmer.
- 4
Stirring frequently for 12 minutes.
- 5
Pick out the bay leaves and cinnamon spices, and discard them.
- 6
Heat the ghee in a frying pan over a medium heat.
- 7
Add the onion and cook for 3-4 minutes.
- 8
Stir in the garlic, turmeric, cumin, garam marsala, mustard seeds, and chillies to cook for a minute or until fragrant.
- 9
Stir in the lemon juice.
- 10
Add the lentils to the pan and mix well.
- 11
Cook for another 3 minutes, stirring constantly.
- 12
Remove from the heat.
- 13
Serve garnished with coriander leaves.