Red Lentil Dahl
Servings 4
Difficulty Beginner
Total Time 45 minutes COOK MODE
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INGREDIENTS
- 350g red lentils
- 1 tsp Hinds Spices Turmeric
- 1 tsp Hinds Spices Medium Curry Powder
- 1 tsp Hinds Spices Paprika
- 2 tsp fine salt
- 1 cinnamon stick
- 4 cups warm water
- 1 tsp cumin seeds
- 1 tsp black mustard seeds
- 2 Tbsp clarified butter, butter or ghee
- 1 onion, peeled and finely chopped
- 3 cloves garlic, peeled and crushed
- 2 tsp grated fresh ginger
- 1 tsp Hinds Spices Crushed Chillies
- 2 sprigs curry leaves
- 1 x can
Rhodes Quality Chopped and Peeled Tomatoes - Juice of half a lemon
- Fresh coriander to serve
METHOD
- Place the lentils, Hinds Spices Turmeric, Hinds Spices Medium Curry Powder, Hinds Spices Paprika, salt, cinnamon and water into a medium-sized pot and bring to the boil. Simmer gently for 30 minutes or until the lentils are soft and disintegrating.
- In a small pot, dry fry the cumin and mustard seeds until they start to pop and release a pleasant aroma. Add the ghee and once melted, add the chopped onion, garlic, ginger, Hinds Spices Crushed Chillies and curry leaves. Sauté for 5 minutes or until the onions and cooked through and starting to crisp.
- Add the Rhodes Quality Chopped & Peeled Tomatoes to the lentils and continue to simmer gently for 5 minutes, add the onion and ghee mixture. Season to taste and add the lemon juice. Remove from the heat add garnish with fresh coriander and serve with savoury rice.