Dahl

Ingredients

  •  230g red lentils
  • 1 tsp. salt
  • 1 large onion, thinly sliced
  • 1-2 Tbsp. ghee or butter
  • 2cm piece ginger, finely chopped
  • 1 chilli
  • 1 Tbsp. ground cumin
  • 1 tsp. curry paste
  • 2 tsp. garam marsala
  • 1 Tbsp. coriander leaves, shredded

Serves 4-6

Method

  1.  Cover the lentils with a moderate amount of cold water. Bring to the boil, skim off any scum, add the salt and simmer gently for 25-30 minutes.
  2.  Meanwhile, fry the onion in the ghee and when browning, add the ginger, seeded and chopped chilli, cumin and curry paste.
  3. When the dahl is cooked to a creamy consistency, wet but not too soupy, pour it onto the onion mixture. It should sizzle and bubble. Check seasoning, sprinkle garam marsala and coriander over the top and serve.

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