Ingredients
Scale
- 300 grams red lentils (washed)
- 600 mls water (up to a litre)
- 1/4 tsp ground turmeric
- 1 cloves of garlic, whole (peeled)
- 1 fresh red chilli (deseeded (if you want a mild dhal))
- a pinch of fenugreek seeds
- 4 tbsp vegetable oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- a generous pinch of curry leaves
- 1 yellow onion (chopped)
- 2 tbsp Maldive fish
- 1 dried red chilli crushed
- 2 cloves of garlic, minced
- 1/2 fresh ginger, finely chopped
- salt to taste
Instructions
- Put the washed lentils into a medium-sized saucepan. Add the water. Into this drop in the peeled clove of garlic, the deseeded chilli, a pinch of fenugreek seeds and the turmeric.
- Bring the water to the boil. Once boiling, turn down the heat and allow the lentils to simmer.
- Let the lentil simmer for around thirty minutes. Occasionally skim of the foam that will develop. Give the lentil the occasional stir.
- The water will start to reduce, but what you are looking for is for the lentils to become mushy and creamy.
- You can continue to keep the lentils cooking while you temper the onions.
- In a small frying pan heat the oil before adding the cumin and mustard seeds.
- Once the seeds start popping add the onion. Lower the heat, and allow the onions to cook, let them become transparent before they start to turn brown.
- Then add the garlic, ginger, curry leaves and Maldive fish, and fry for around two minutes.
- Once the onions start to turn brown, tip the contents of the frying pan into the lentils and mix thoroughly.
- Finally, add the salt. Be generous, and keep tasting until the flavour starts to burst through. It’s the salt that really makes this dish!
- Serve with basmati rice, or as an accompaniment to your main dish.
- Me, I like my dhal with a hard-boiled egg, basmati rice, and a spoonful of a serving of hot lime pickle.
Notes
- Before cooking lentils, wash them through in cold water
- Put the lentils into a saucepan. Add cold water, and swirl the water with your hand.
- The water will turn cloudy. Tip the water out into the sink, and start again
- Keep washing the lentils until the water is clear
- Maldive fish is dried tuna, a typical Sri Lankan ingredient and used to give a dish that umami quality. Therefore to make this dish truly vegetarian or vegan simply leave this out
Hi, can you clarify the amount of ginger, please? Not sure if you mean 1/2 tsp, tbsp or entire root 😄
Not the entire root, I slice of about a 2cm piece, scrape of the skin and finely chop it. Hope that helps!
It is a great recipe blog and I really like it and also I found it very interesting and I am gonna try it today. So thanks for sharing it with us.
Thank you so much!
Oh wow this sounds so tasty and full of flavour, I really need to try it! We aren’t good at meat free dishes but I am going to give it a go and see how it goes down with my husband!
Thank you so much, do give it a try!
Mmm looks and sounds totally delicious and like a real good comfort goof! I wonder if it would be good for those days when you need a little pick me up!
Definitely good for days when you need a pick me up!
Oh wow this sounds delicious. I must admit we don’t cook with lentils very often so its good to know the tip re waiting for the water to go clear. As I am sure we’ve not done that before x
I do think lentils are overlooked, healthy, nutritious and delicious!
This looks so good, I’m definitely going to try it! I’ve been consciously trying to cook more healthy rececepies from scratch. Pics are fab too!
Awww, thank you! Do give the recipe a try!
This sounds delicious! I’ve never attempted making an Indian dhal, but your instructions look really clear to follow. Thanks for sharing.
Thank you so much, it’s not that hard at all, and incredibly delicious!
I’m generally not a huge fan of Indian food, however this sounds and looks lovely, and not too difficult to make either!
You don’t have to be a fan of Indian food to love lentils, Puy lentils are fab as are green lentils with something simple like a pan-fried lamb chop.