If you are looking for a flavoursome dish which is quick and simple to make then lentil dahl could be your answer. Dahl is also known as Dal, Daal and Dhal. The flavours of the ground spices, fresh ginger, cardamom pods and garlic combine to give a characteristically warm flavour. It is made with mainly store cupboard ingredients and so can be a handy standby for when your fridge is bare. It is a simple dish which can be dressed up with various accompaniments such as flat bread, poppadums, chutneys or samosas. The dahl can be prepared in minutes and cooks in around 20 minutes, making it possible to produce home cooked food quickly, perfect for the end of a busy day.
- 1 medium onion, finely chopped
- 2 cloves garlic, crushed
- 1 tablespoon fresh ginger, finely chopped
- 170g split red lentils
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon turmeric
- ¼ teaspoon cayenne pepper
- ¼ teaspoon ground cinnamon
- 4 cardamon pods
- 1 stock cube
- 450ml water, approx
- 2 tablespoons tomato purée
How to make lentil dahl
Soften the onion, garlic and ginger in hot oil.
Add the lentils, spices, stock cube and water and stir. The quantities of spices can be varied to increase or decrease the spiciness of the dahl Bring to the boil and simmer gently until the lentils are cooked, this usually takes around 20 minutes. Be careful not to overcook the dahl as the lentils will become mushy.
Remove the cardamon pods. Stir in the tomato purée and serve.
The dahl can be served with boiled rice, flat bread or poppadums, either as a main dish or as part of a selection of Indian dishes. It can be served immediately, or can be gently reheated the following day, or frozen.
The dahl can also be made using dried split peas, or a combination of lentils and split peas.
If you enjoy spicy dishes, you may also wish to try lentil chilli, which is another tasty quick and simple recipe.