"A flavoursome and nourishing dhal with tomatoes, broccoli & courgette. Homemade mango chutney & cumin seed chapati. Served with natural yoghurt & corriander."
Red Lentil Dahl
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Prep time: 10mins
Cook time: 40mins
Serves or Makes: 4
Recipe Card
ingredients
- 250 gram Red lentils1
- 1 finely chopped Red onion
- 3 cloves finely chopped Garlic
- 1/2 thumb Finely chopped gnger
- 1/2 large diced Courgette
- 1/2 broken into small florets Broccoli
- 2 large diced Tomatoes
- 1/2 tsp Turmeric
- 1 tsp Cumin
- 2 teaspoons medium Curry powder
- 1/2 tsp Cayenne pepper
- 2 tablespoons Soy sauce
- 1/2 juice of Lime
- 500 milliliter Water
- 3 teaspoons Sea salt
- Black pepper
- handful of Coriander leaves to garnish
Method
Step 1
Cook the onion, garlic and ginger in a couple of tablespoons of water for 5 minutes on high heat (no need for oil). Add more water if they start to stick.
Step 2
Add the courgette, broccoli, tomatoes and a teaspoon of salt. Cover and cook for 10 minutes, stirring occasionally.
Step 3
Add lentils, all the spices, soy sauce, lime juice. Stir and let cook for 1 minute. Then add the water and the rest of the salt. Give a good grind of pepper.
Step 4
Let simmer uncovered for 25 minutes or until the lentils have absorbed all the liquid and are tender. Add more water if your dahl is too dry
Step 5
Garnish with coriander leaves and serve with yoghurt (optional), mango chutney, chapatis and/or rice.