Simple dahl
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25
Serves:     people
Notes from Anna

Quick, easy and the perfect foil for curries and stir-fries. A delicious way to add protein to vegetarian meals.

 

INGREDIENTS

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INSTRUCTIONS

  1. Rinse the lentils in a sieve under running water. Put them in a pan and cover with 1 litre of water. Bring to the boil, skim off any white foam and add the turmeric and a pinch of salt. Lower the heat and simmer for 20 minutes or until the lentils have broken down to the consistency of a puree.
  2. Meanwhile, wash the chilli and cut into rounds. Wash and chop the coriander and mint. Peel the shallots and finely slice.
  3. When the lentils are almost done, heat the oil in a frying pan, add the cumin seeds and the garam masala and fry until fragrant. Reserve a few slices of shallot for garnish and add the rest to the pan. Fry briskly for 5 minutes until they are golden brown and crisp.
  4. Tip the hot onion mixture into the lentils and stir to combine. Scatter with the chilli, reserved shallots and the fresh coriander and mint.

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