Red Lentil Dahl

This is my favourite dahl recipe – nutty, spicy, creamy.  It is great with rice or naan or poppadums, or as part of an Indian meal with other dishes.  It also freezes really well, so I often make a double batch and freeze meal-sized portions for an easy week day meal option.

Lentils

2 cups red lentils

1/2 teaspoon garam masala

1/2 teaspoon turmeric

1 teaspoon salt

Boil 1 litre water in a pot. Add red lentils and cook for 10 minutes.  Add spices and cook another 15 minutes.  Add more water if needed.  Result should be very creamy.

 

Onion, tomato mixture

2 medium onions, chopped roughly

1/3 cup sunflower oil (or other oil)

6 cloves of garlic, chopped

3cm piece of ginger, chopped

2-4 chopped chillies to taste

4 medium tomatoes, chopped

1/2 cup chopped coriander

 

Heat oil and gently fry onions for about 15 minutes without browning.  Onions should be soft and translucent.  Add garlic, ginger and chillies.  Cook another 10-15 minutes.

Add spices and cook for a minute, stirring to prevent burning.

Add tomatoes and coriander, and cook about 5 minutes until tomatoes are soft, stirring.

Add lentils to onion/tomato mixture and cook gently about 5 minutes to meld all the flavours together.  Check to see if more salt is needed.

Serve.

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