EASY DAHL RECIPE
An easy-to-follow dahl recipe using red split lentils. Red split lentils cook very quickly, and come out lovely and creamy. This dahl is delicious with Indian bread and rice.
Equipment
- 1 saucepan
- 1 knife
- 1 teaspoon
- 1 measuring cup
- 1 chopping board
Ingredients
- 1 cup red split lentils washed
- 2 cups water
- 1 cup tomatoes chopped
- 1 tsp turmeric ground
- 1 tbsp neutral oil
- 1 tsp mustard seeds
- 1 chilli or sweet pepper chopped
- 1/2 tsp salt
- 1/4 tsp sugar
- bunch coriander roughly chopped
- 1/2 lemon juice, optional
Instructions
- Place the lentils, pour enough water to cover the lentils, and add the chopped tomatoes, and turmeric in a saucepan.
- Bring the lentils to a boil. Skim off the scum that rises to the top. Leave to simmer until soft and tender or until it becomes a stodge. Make sure it is neither thick nor watery.
- Heat the oil in a pan and add the cumin seeds. Once they start to crackle and pop turn the heat off. Add the tempered cumin to the lentils.
- Add the chopped peppers. Mix to combine. Sprinkle chopped coriander. Add salt, taste and adjust the seasoning. Add a dash of sugar to balance the flavour and squeeze the juice of half a lemon.
- Serve with bread, rice, potatoes, curries or vegetables.
Video
Notes
Keep in an airtight container. Place in the fridge for up to 5 days. Heat thoroughly before serving.