EQ’s Delicious Red Lentil, Tomato, Coriander Dahl

 

Delicious Red Lentil, Tomato, Coriander Dahl:
This recipe is my staple if I’m making a vegetarian Indian curry; my dad taught me how to cook it when I was a teenager and he is an amazing cook and very good with spices!  I hope you enjoy it!
If there are leftovers, it is great the next day or can be frozen for future convenient meals. Always, try to use organic wherever possible.
Serves 4-6. Prep time 15-20 mins. Cooking time 30 mins.

INGREDIENTS:
1 Tbs Olive
1 brown onion
1 bullet chilli finely chopped (optional)
3 cloves of finely chopped garlic
1 10-20c piece of finely chopped ginger
1 tsp. coriander powder
1/2 tsp cinnamon
1 tsp. cumin powder or seeds
1 tsp coriander seeds
1 tsp turmeric powder
1 cups rinsed red lentils
2 diced medium sized white potatoes
1 Tbs Salt and some black pepper (to your taste)
1 tin organic tomatoes
1/2 Cup freshly chopped coriander (including the stems and roots)
Plain yogurt optional

METHOD

Heat the oil in a large saucepan on a low flame
Add the chilli & ginger for a minute or so
Stir in the garlic  and let it caramelise
Stir in all the dried spices and salt for 30-60 secs
Pour in 1 litre boiling water from preheated kettle, and and turn up the heat!
Add lentils and diced potatoes
After 10 mins add tinned tomatoes and continue simmering for about 15-20 mins
Stir occasionally and add more hot water if not enough liquid
Add the stems and roots of coriander, stir and let combine for another five mins
Serve with rice, fresh coriander leaves and yogurt as a garnish

You can have lots of fun side dishes such as:
Poppadoms
Diced fresh tomato, coriander, salt & lemon juice
Chopped banana served with shredded coconut
Lime pickle

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