Red Lentil Dhal

My go to for a quick dinner when the carnivores in my family are having something that I can’t add a vegetarian protein to for my dinner. I reckon I could eat a version of this everyday though it’s just sooo good. In winter I make it more comforting by letting is simmer a little longer and making it thicker and more soup like. In summer I add a little more water, to make it lighter. You can add in some of your favourite vegetables if you want a complete meal. (as pictured.)

Red Lentil Dhal.

Ingredients

Oil of choice – check what your dosha is online and use the oil that is suitable for you. I use a light oil – Sunflower oil because I’m Kapha Pitta.

1 Onion diced

3 Cloves of Garlic crushed

2cm piece of of Ginger minced (grated on a microplane)

1 tsp Black Mustard Seeds

5 Curry Leaves

1 Tbsp Tumeric

1 tsp Black Peppercorns crushed

250gm Red Lentils rinsed and picked over.

Water to cover

Salt to taste

Tempered oil Ingredients

Oil of choice

1/2 Onion sliced

1 tsp Black Mustard Seeds

5 Curry leaves

Method

Dhal

Heat oil and add the black mustard seeds. Heat through until they start to pop.

Add the onion and saute until transparent.

Add in garlic, ginger and curry leaves.

Add in tumeric and saute a little to remove the raw taste. Be careful not to burn the tumeric as it will taste bitter.

Add in lentils, salt and water to cover.

Simmer until the lentils are tender and some have broken down to make a thick gravy. You may need to add a little more water as needed to get the consistency you desire.

Add in the tempered oil and stir through.

Tempered oil

Don’t skip this step, it’s authentic and takes the dhal to a whole other level!

Warm oil and saute sliced onions until they are brown…like really brown. They become caramelly and awesome! When they are about half way to two thirds way to being ready add in the black mustard seeds and curry leaves. Again, you need to time it right so the mustard seeds pop but everything doesn’t burn.

Then add to the Dhal whilst hot for a delicious sizzling flourish of yumminess!

Enjoy it on it’s own with fluffy rice, the flat bread of your choice or the curry of your choice.

You can also add some heat by either adding your favourite chilli when you saute the onion, garlic and ginger. I usually will add a whole green chilli that has been split down the middle. Alternatively, you could add some chilli powder to your taste when you add in the tumeric powder.

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