This is my version of dhal, simple yet comforting on a cold winters night… adding fresh tomatoes and green peppers adds to its goodness. It’s a vegetarian dish but can easily be made vegan if you add vegan butter instead. Serve with boiled rice or crusty bread, I quite like it with pasta…
#dhalcurry
Ingredients
2-3 tablespoons of mustard oil
1 medium sized onion diced
3 bay leafs
1 tablespoon garlic paste
1 tablespoon ginger paste
1 - 2 teaspoon salt
1 teaspoon turmeric
1 teaspoon ground coriander
2 teaspoons curry powder
2 chopped tomatoes
Half a green pepper diced
1 cup red lentils
4 cups of cold water
A quarter cup of fresh coriander
3 tablespoons of butter
1 teaspoon of ground cumin
1 green chilli chopped
Coriander for garnish
Method
1. Add mustard oil to a pan on medium heat. Add diced onions and cook for 5 minutes.
2. Add the garlic and ginger paste and cook for another 3 minutes.
3. Add salt, turmeric, ground coriander & red chilli powder and cook for 2 minutes.
4. Add chopped tomatoes and cook for another 2 minutes.
5. Add chopped green pepper and cook for 3 minutes.
6. Add the red lentils and mix thoroughly for 1 minute. Add the cold water, put the lid on and cook for 15-20 minutes on a medium heat.
7. Add the butter, cumin & chilli to a separate pan and cook for 2 minutes. Then add that mixture to the dhal and put the lid back on.
8. Take the lid off the pan and add the chopped fresh coriander.
9. Replace the lid and cook further until the lentils are cooked and you have a thick soup like consistency.
10. Add more fresh coriander and serve!
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