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Red lentil dhal
Serves 2 Starters and mains
Ingredients
- 130g dry split red lentils
- 1tsp coriander-cumin powder
- 2 small ripe tomatoes, chopped into 2.5cm pieces
- 1 green chilli, stem removed and slit in half
- ½tsp ground turmeric
- 1½tbsp oil
- ¾tsp cumin seeds
- 1½tbsp chopped garlic
- 3–5 dried red chillies
- 8–10 fresh curry leaves
- ¾tsp Kashmiri chilli powder
- 2tbsp chopped coriander, to garnish
- rice or chapatis, to serve
For the coriander-cumin powder
- 75g coriander seeds
- 25g cumin seeds
Method
Wash the split red lentils under cold, running water 3 times, transfer to a pan, add 700ml water and soak for 1 hour.
Cook the soaked lentils over a medium-high heat for around 18-20 minutes until tender. Add the coriander-cumin powder, tomatoes, green chilli, ground turmeric, salt to taste and 350ml water and cook over a medium heat for a further 8–10 minutes.
Heat the oil in a deep saucepan and add the cumin seeds. Once the seeds begin to crackle, add the garlic. Cook over a medium heat until the garlic has turned a light brown colour. Add the dried chillies and curry leaves, mix well and cook for 4–5 seconds. Add the chilli powder, then pour the seasoning over the dhal. Mix well, stirring to combine and cook over a low heat for another 8–10 minutes, adding a little water if needed to achieve a dhal consistency. Garnish with the chopped coriander and serve with rice or chapatis.
Coriander-cumin powder
Heat a dry, heavy-bottomed frying pan over a low heat. Add the cumin seeds and roast for 3–5 minutes. Turn the heat off and set aside to cool completely. Grind both coriander and cumin seeds in a blender until they become a smooth powder. It will make more than enough for the recipes here, so store the remainder in an airtight container for up to 3 months.
This recipe was taken from the October 2021 issue of Food and Travel. To subscribe, click here.
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