Red Lentil Dahl

Name: Red Lentil Dahl
Prep time: 10 min
Cook time: 30 min
Yield: 6 serves
Ingredients: 200 gm onion, fine chopped; 150 gm red capsicum/ pepper, chopped; 60 ml vegetable oil or ghee; 4 cloves garlic, crushed; 20 gm ginger, grated; 20 gm ground cumin; 20 gm ground coriander; 5 gm ground ginger; 5 gm garam marsala; 20 gm curry powder or tunmeric; 400 ml coconut milk or cream; 250 ml tomato passata; 1 litre water/ or stock; 2 stock cubes vegetable or chicken, optional; salt to taste; 1 tbspn fennel seeds; 1 tablsp mustard seeds; 60 ml oil or ghee; 2 each dried chilli or chilli flakes to taste; 1/2 lemon

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Prep Time
10 mins
Cook Time
10 mins
Servings
6 serves
Course
Breakfast, Appetizer, Dinner, Brunch
Cuisine
Indian, gluten-free

Red Lentil Dahl

Iris Warren

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Red Lentil Dahl. Dahl is always a favourite for dinner or a snack with some crusty bread, naan or rice

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Ingredients

Servings

Red lentil Dahl

200 gm onion, fine chopped 1 medium
150 gm red capsicum/ pepper, chopped 1 small
60 ml vegetable oil or ghee 3 tablespoons
4 cloves garlic, crushed large
20 gm ginger, grated 1 large piece
20 gm ground cumin 2 tablespoons
20 gm ground coriander 2 tablespoons
5 gm ground ginger 1 teaspoon
5 gm garam marsala 1 teaspoon
20 gm curry powder or tunmeric 2 tablespoons
400 ml coconut milk or cream 1 can
250 ml tomato passata 1 cup
1 litre water/ or stock
2 stock cubes vegetable or chicken, optional
salt to taste

Spice mix/ tarka

1 tbspn fennel seeds
1 tablsp mustard seeds
60 ml oil or ghee 3 tablspoons
2 each dried chilli or chilli flakes to taste
1/2 lemon juice

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Instructions

Dahl

This recipe will make approximately 2 full 500 gm takeaway containers
Use a medium sized pot and add the oil and onion and on medium heat saute the onion until it softens. Add the garlic and fresh ginger and stir for a few more minutes until fragrant.
Put all the spices into a bowl and stir together then add to the pot on a gentle heat. Stir the spices until just starting to toast and release their oils. If this mixture starts to colour or burn add 2 tablespoons of water and stir well
Add the lentils, stir well, then add the coconut, stock and tomato. Stir well and simmer for approximately 30 to 40 minutes on low or until the lentils are tender. The mixture will thicken slightly. (I like to add a couple of stock cubes and water, in place of stock, but this is my personal preference. Add chicken or vegetable stock here if you prefer)
If you find the dahl is too thick for your liking add some extra water or stock a bit at a time.

Spice mix and finishing / tarka

Warm the oil or ghee in a pot or fry pan until warm. Add the whole spices and toss over heat until very fragrant and coloured. You can also add whole dried chillis to this oil, if you like those.
Pour the oil / spices into the dahl mix and stir together. You can also add dried chilli flakes now if you like your dahl hot!
Taste and add salt and a big squeeze of lemon
If freezing separate into containers, cool slightly and freeze until needed.

Notes

Serve dahl with rice
Serve dahl with yoghurt or a mix of yoghurt and cucumber
Serve with Naan or chapati or any other flat bread you like
Serve with other proteins such as Chicken, lamb, pork or fish
Serve with green or red sliced chillis
When making a tarka use as much whole spice as you like. You could also use cardamom pods, cinnamon sticks or Panch Phoran ( an amazing Indian whole 5 spice- Indian stores)