In this recipe, I soak the red lentils for 12 hours or overnight before using them as it makes them much easier to digest. If you don’t have any ghee, you can easily use olive oil instead. I’ve also added cashew butter right at the end of this dish as it adds a nice creamy flavour and helps thicken the dahl.
Serves: 4
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Servings
Serves: 4
Prep time
Cook time
Recipe
Ingredients
- 2 tbsp ghee
- 2 tsp brown mustard seeds
- 1 tsp turmeric powder
- 2 tsp ground coriander powder
- 1 onion, finely diced
- 1½ cups red split lentils, soaked for 12 hours
- ½ tsp salt
- 1¼L water
- 2 tbsp cashew butter
- Cooked basmati rice, to serve
Method
- Melt ghee in saucepan over medium heat. Add mustard seeds, turmeric and ground coriander. Allow to cook for a few mins, stirring constantly. Once mustard seeds start to pop, reduce heat and add diced onion. Allow onion to cook until soft and translucent.
- Add split red lentils, salt and water, stir until combined. Cook over low heat for 30–40 mins until lentils have broken down and dahl is nice and thick.
- Add cashew butter at end and stir until combined.
- Serve with basmati rice.
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