Simple Red Lentil Dahl
This simple dahl ticks all the boxes. Easy to make, cheap, protein-rich, and really delicious.
If you've never made dahl before, this is a great recipe to try. It's a good recipe to double and batch cook so you have easy, good-for-you meals in the fridge and freezer. Serve it with steamed rice or flatbreads like naan or chapati.
Ingredients 20
For The Dahl
1 cup red lentils
2 cinnamon sticks
1 brown onion, finely diced
2 cloves garlic, thinly sliced
40 g ginger, grated
2 tbsp vegetable oil
8 curry leaves, fresh
2 tsp cumin seeds
1 tbsp black mustard seeds
1⁄2 tsp chilli flakes, or to your taste
1 tsp ground turmeric
400 g tomatoes
250 ml coconut milk
1 tsp salt
1 lime, juiced
For The Rice
2 cups white rice
To Serve
1⁄2 bunch coriander, chopped, optional
lime pickle, optional
flatbreads, optional
yoghurt, optional
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Method 6
Rinse in a bowl of water and drain well. Place lentils in a saucepan with 4 cups water and the . Turn heat to medium, bring to a simmer and cook for 15 mins. Once cooked through and tender, drain and set aside.
While lentils are cooking, finely dice the , thinly slice the and grate the .
Place in a saucepan and add 3 cups of water. Bring to simmering point over medium heat then reduce the heat to low and put the lid on. Cook for 15 minutes, or until the water has absorbed. Turn off the heat and let sit covered for another 10 minutes. This will make your rice soft and fluffy.
While the rice is cooking, in a heavy based saucepan, heat over medium heat. Saute for 3 minutes, then add and and saute for another 2 minutes. Add , , , and , and mix well until the seeds begin to pop.
Add cooked drained , , and , mix well and reduce the heat to low. Cover with a lid and cook gently for 10 minutes until thickened.
Taste and season with extra if needed. Take off heat and squeeze in the . Serve with steamed and plenty of chopped .
Clove Kitchen's tips
To get the best flavour from your dahl, make sure to let the spices cook until they start to pop and release their aromas. Don’t rush this step, as it builds depth of flavour in the dish.
If you're substituting cinnamon sticks with ground, remember that cinnamon sticks release their flavor more slowly. You might want to start with 1 teaspoon and adjust to taste, depending on how strong you want the cinnamon flavor to be in your dish. Ground cinnamon is more concentrated, so you don’t need as much.
Helpful tips
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Notes
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