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PrintRED SPLIT LENTIL DAL
Serves :
5
Preparation Time :
Cooking Time :
Preparation Method :
- Tip the lentils into a deep saucepan with the onion, tomatoes, ginger, green chillies, the ground spices, half of the garlic, 1 litre of water and a pinch of salt.
- Cover and cook for about 10-15 minutes or until the lentils are soft and nearly doubled in size. Remove from the heat and set aside.
- Heat the oil in a frying pan over a medium heat and add the whole spices. When the seeds begin to sizzle, tip in the remaining garlic and fry for about half a minute.
- Remove from the heat and pour directly over the dhal, which may sizzle at the surface for a few seconds. Mix thoroughly.
- Finish with fresh coriander leaves, lemon juice, the reserved chopped onion and little black pepper.
- Serve hot with Basmati Rice or Chapatis.
INGREDIENTS
- 250 grams red split lentils, washed
- 1 onion, finely chopped, reserve 1 tablespoon
- 150 grams tomatoes, peeled and chopped
- 1 inch piece of ginger, grated
- 2-3 whole green chillies
- 2-3 garlic cloves, crushed
- 2 tablespoons Cooking oil
- Salt and freshly ground black pepper, to taste
- Fresh coriander leaves
- 2 teaspoons lemon juice
Whole Spices
- ½ teaspoon cumin seeds
- ½ teaspoon mustard seeds
Ground Spices
- 1 teaspoon coriander powder
- 1 teaspoon ginger paste
- ½ teaspoon turmeric powder
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