Dhal is a simple, fast and comforting meal that, once you’ve mastered the basics, is yours to experiment with. It’s a real lifesaver of a dish when you’re busy because it can be cooked almost entirely from ingredients in your pantry cupboard, plus most children love to eat it. I don’t spice my dhal with chilli. Instead, I prefer to have some lime pickle, sliced chilli and assorted chutneys on the table for each person to add to their own bowl to suit their own taste.
Serves: 4
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Servings
4
Prep time
Cook time
Recipe
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely diced
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp turmeric
- 2–3 bay leaves, to taste
- 1 cinnamon stick
- 2 tomatoes, grated
- 2 cups red lentils
- 4 cups water
- 1 tsp garam masala
- Juice 1 lemon
- 1 tbsp olive oil
- Salt, to taste
- Handful coriander leaves & stems, chopped
- Cooked brown rice, to serve
- Lime pickle & mango chutney, to serve
Method
- Heat frypan, add olive oil, onion and garlic and sauté for 1 min. Add all spices except garam masala, then add grated tomato, red lentils and 4 cups of water. Bring to boil and simmer, covered for 15 mins.
- Stir through garam masala and lemon juice, and season with salt to taste.
- Top with coriander and serve with brown rice, lime pickle and mango chutney.
Tried this recipe? Mention @wellbeing_magazine or tag #wbrecipe!
