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.
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.