Spiy Red Lentil Dhal
Recipe submitted by SH13
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
Method
- 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.
Notes & Tips
This dish is great as part of an Indian banquet or simply served with chicken (Tandoori chicken is particulary good).
