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SH13

Spiy Red Lentil Dhal

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This dish can be made a day ahead and reheated gently - the flavour only gets better.

Serves 4

Ingredients

  • ½ cup chicken or vegetable stock
  • 3 cloves garlic, finely chopped
  • 6cm piece of fresh ginger, grated
  • 1 medium onion, chopped
  • 1 teaspoon ground tumeric
  • 1 teaspoon of group cardamn
  • ¼ teasoon ground chilli (or to taste)
  • 6 small tomatoes , peeled, chopped
  • 1 cup red lentils
  • 2 .5 cups water
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Method

  1. Heat stock in a medium, heavy based saucepand and bring to the boil. Boil for 4 mins. Add garlic, giner and onions and cook over a low heat for 5 mins. Add tumeric, cardamon and chilli. Cook, stirring for 1 min. Add tomatoes and cook 4 to 5 mins. Add lentil and water and stir to combine. Bring slowly to the boil then rduce heat to a simmer and cook uncovered for 10 mins or until lentils are soft.
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Notes & Tips

This dish is great as part of an Indian banquet or simply served with chicken (Tandoori chicken is particulary good).

Recipe Rating

4
Preparation Time: 12M
Cooking Time: 35M

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