Red Lentil Dhal

In India the word Dhal (or Dal) means Lentils, but it is also the name of a simple dish made mainly out of these versatile pulses and spices.

This is my easy recipe for a delicious, healthy Red Lentil Dhal. I usually serve it as an accompaniment to a Vegetable curry. This makes enough for 4-6 people as a side dish.


Ingredients

• 250g Red Lentils
• 1x small Onion
• 1x small Tomato
• 500ml Vegetable Stock
• 2x Bay Leave
• 1x teaspoon Cumin Seeds
• 1x teaspoon Garam Masala
• 1/2x teaspoon Turmeric powder
• Lemon Juice
• Salt

Instructions

1. Firstly, the Lentils will need a wash. In a pan cover the Lentils with water and give a quick rinse. The water will go cloudy and may form bubbles. Drain the Lentils and discard the water.
2. Finely chop the onion and tomato and add to the pan with the Lentils, Cumin Seeds (left whole) and the Bay Leaves. Cover with the Vegetable stock and add a generous sprinkling of salt.
3. Cover with a lid and cook over a low heat for around 20 minutes, till the Lentils are cooked (they should be soft and starting to fall apart).
4. Remove the lid and add the Garam Masala, Lemon juice and stir. Allow to cook gently for another couple of minutes for the spices to cook out.
5. The Dhal is now ready to serve. It will thicken more as it cools. Don't forget to remove the Bay leaves!

Results

Here's the finished article.

In restaurants Dhal is often sloppy and slightly watery, more like a soup. I prefer it to be a much thicker more hearty, consistency. The earthy, mild flavour is a great contrast to a more fiery, spicy curry.