Indian Dahl - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Indian Dahl - Easy Meals with Video Recipes by Chef Joel Mielle - RECIPE30

Quick and easy Indian red lentil dahl

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Indian Dahl

This dahl boasts an indulgent creaminess that will have you licking your spoon!

Dahl is a term used for a variety of dried lentils, peas, or beans that have been split and husked. Dahl is a staple food in South Asian and Indian cuisine, where it is typically cooked into a thick soup or stew. It is also a popular ingredient in vegetarian and vegan dishes, as it is a good source of protein, fibre, and essential minerals.

Dahl can be made from a variety of lentils or pulses, including red lentils, yellow lentils, mung beans, and chickpeas. This version is made using red lentils which cook very fast.There’s no need to soak them, simply boil them in water 15 to 20 minutes. Dahl is often seasoned with a blend of spices such as cumin, coriander, turmeric, and chili powder, which gives it a rich and flavourful taste.

Dahl is easy to prepare and can be served with rice, bread, or vegetables. It is a versatile dish that can be eaten as a main course or as a side dish. Overall, Dahl is a nutritious and delicious option for anyone looking for a healthy and satisfying meal.

It’s cheap, tasty, healthy, vegan friendly and gluten free.

Ingredients

For the lentils
1 cup red lentils (3 ½ cups water)
1 tsp turmeric Powder
1 bay leaf
1 tsp gee
For the curry
4-5 tbsp ghee (or vegetable oil)
1 tsp cumin seeds
2-inch piece of fresh ginger
1 green chili
1 medium onion
4 cloves garlic
½ tsp fenugreek (if available)
2-3 fresh tomatoes
½ teaspoon Indian red chili powder
Salt
½ cup coconut cream
2 tablespoons fresh coriander leaves

Steps

Step 1
Wash red lentils (thoroughly, several times under cold water). Place a large saucepan on medium heat with the lentils, cook in 3 ½ cups water, turmeric and a bay leaf. Add 1 tbsp of ghee or vegetable oil, and simmer until cooked approx. 10-15 minutes (do not salt yet). Remove any impurities (scum off the top)
Step 2
First get your vegetables ready. Chop the onion finely. Grate the ginger and chop the garlic and the green chili finely. Dice tomatoes into small cubes. Chop the coriander leaves.
Step 3
In a thick bottomed pan on medium high heat, melt and heat gee. Add cumin seeds to hot oil and hear them crackle. Add ginger and green chili, mix and sweat a few seconds then add chopped onions, garlic, fenugreek (if used) and cook till onion becomes light golden brown in colour. Add diced tomatoes and cook on low heat, mixing occasionally until tomatoes start to fall apart.
Step 4
Once lentils are cooked, add this Masala mixture to the lentils and season with salt. Mix well and continue to cook on low heat 15-20 minutes. Serve immediately.

As an option, add a swirl of coconut cream then top with the fresh chopped coriander leaves.

Served with rice and (naan) bread.

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