Red lentil dahl flavoured with Indian spices and simmered in vine ripened tomatoes. A nutritious, vegan curry that will warm you up, keep you going through winter and can be on the table in just 30 minutes.
Simmer lentils in water for 10-15 minutes or until soft, then drain and set to one side.
300 g dried red lentils, Boiled water
Heat up the oil in a large frying pan, add the cumin seeds and fry for 30 seconds or until golden brown (be careful not to burn them).
1 tablespoon olive oil, 1 teaspoon cumin seeds
As soon as the seeds start to change colour add in the chopped onion and garlic and cook on a gentle heat until soft.
2 onions, 2 cloves garlic
Next add the tomatoes, chillies, drained lentils, spices and tomato puree.
350 g of vine tomatoes, 2 green chillies, 1 teaspoon ginger powder, ½ teaspoon turmeric, 1 teaspoon garam masala, 3 tablespoon tomato puree
Mix well and simmer for a couple of minutes, then taste and season if required. If you want to make the Dahl more soup-like or creamy you can add stock or coconut milk at this point, stir in well and bring to a simmer.
Salt and pepper to taste, Tin of coconut milk or 400ml of stock
Finally; remove from the heat, stir in the chopped coriander and serve with plain yogurt.
Handful fresh coriander chopped, Plain yogurt
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Notes
Lentils: Use good quality, freshly bought lentils to ensure good taste and texture. Opt for any variety of lentil but always check packet instructions. If you prefer swap lentils for beans, chickpeas or split peas. Rinse well under running tap water before cooking to remove any dust or dirt. Don't overcook! Cook until just soft and check packet instructions for recommended cooking times.Yogurt: Yogurt is an optional topping, but its creamy and cooling nature works really well with the heat from the spices. Choose plain yogurt.Vine tomatoes: Opt for vine ripened tomatoes for that earthy, sunshine flavour. If you can't get hold of vine ripened, use tinned chopped or plum tomatoes which also hold plenty of flavour.Frying cumin seeds: Add a couple of cumin seeds to test the heat of the oil. If the seeds bubble then the oil is hot enough. Add the rest of the seeds but only cook briefly, until just golden brown, before adding the onions. Be aware that cumin seeds are quick to burn, which will create a bitter taste throughout the dish.Soupier version: For a version thats creamier or more soup-like add a tin of coconut milk or 400ml of stock.Make it your own: Add chickpeas or split peas, or completely swap the lentils for one of these. Try with different types of lentils (green, yellow) or add vegetables such as roasted squash, roast cauliflower, courgette or aubergine. And for an extra protein boost try with shredded chicken or poached fish.Should lentils be soaked before cooking? No its not necessary to soak lentils before cooking. It is however, good practise to rinse and drain thoroughly before cooking. Lentils are very small and so its not uncommon for dirt and dust to get mixed in during packaging.Is red lentil dahl healthy? Dahl is packed full of nutrients and provides a good source of vitamins, minerals and fibre. Lentils are also high in protein and low in fat so they are great substitute for meat.Storage? Leftovers? Once fully cooled you can transfer any leftover lentil dahl to a sealable container. Seal and keep in the fridge for 2-3 days or freeze for up to 1 month. To reheat defrost thoroughly in the fridge overnight (if frozen) then transfer to a pan and heat until piping hot throughout.