I makes a big batch and you can freeze leftovers. The below recipe makes a spicy dahl so you can cut the chilli back or leave it out altogether. Serve as a side dish or as a main course, or even as a spread on bread.
|The dry ingredients, ginger and garlic|
375gm Red Lentils 5 cup Water
1 large Onions diced 4 cloves of Garlic crushed
2 tsp each of Ground Turmeric, ground coriander, and ground cumin
40gm grated Ginger 2 tsp chilli flakes
2 Tbs Vegetable oil 2 tsp Mustard Seeds
2 tsp Fennel Seeds 2 tsp Fenugreek seeds
2 tsp Cumin Seeds 2 tsp Salt
2 tsp Sugar 4 Tbs Lemon Juice
Wash and drain the lentils then add the rest of the the first set of ingredients. Cook for 20 mins until lentils are mushy.
While the lentils cook, heat the oil in a small pan and fry the seeds of the spice mix until just fragrant. Remove from the heat and add the salt, sugar and lemon juice.
When the lentils are nearly cooked add the spice mix and cook a further 5 mins.
The mix will thicken as it cools and can be kept for 4 days in the fridge.
|Water added and onto cook|
|The finished product|