Red Lentil Dahl
We’ve always been a huge fan of Indian dishes here, they’re packed full of intense flavours and a depth of spice that always makes my mouth water. This red lentil dahl is such a pretty dish, the lentils and the tomatoes giving it a beautiful colour. A lot of people say you eat with your eyes, and this dish doesn’t disappoint - not even when you eat it with your mouth!
This makes a complete meal when served with coriander and lemon rice, raita and mango chutney, or can be eaten as a side dish with a curry main.
Ingredients
280g red lentils
350 ml water
1 tin of chopped tomatoes
1 tbsp turmeric
1 tbsp brown sugar
1 tsp dried coriander
1/2 tsp salt
2 tbsp oil
2 cloves of crushed garlic
1 tbsp black mustard seeds
2 tsp curry powder
Juice of 1 lime
1 tsp paprika
1 pinch cayenne pepper
1 tsp garam masala
1 cinnamon stick
Method
Rinse and drain the red lentils until water runs clear.
Bring lentils and water to a boil, add chopped tomatoes and turmeric, curry powder, paprika, cayenne pepper, garam masala, crushed garlic, coriander and mix, then add the cinnamon stick.
Simmer on low-medium heat for 10 minutes. Stir occasionally to keep from catching (add more water if needed).
Stir in brown sugar, lime juice and salt, continue to simmer.
In a small pan heat oil on medium-high heat. Fry the mustard seeds until they start to pop. Be careful not to burn them!
Swiftly pour the whole contents of the small pan into the simmering lentils and stir to combine.
Continue to simmer the dahl for another 10 minutes.
Stir in the juice of one lime. Briefly, bring to boil one last time for a minute, then remove from the heat and serve with rice and some fresh coriander.
