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This is one of my go to recipes that I often make during weekdays because it is easy and quick. I like to make big batch that will last for days. And then I have it with brown rice and salad, just plain yogurt or curry.
There are a lot of spices in this dahl, but the dish still turns out to be very mild in flavor.
Red lentil dahlCourse: Vegeterian
250 gr red lentils
1 large brown onion
3 tbsp oil
2 bay leaves
Pinch of cinnamon
1 tsp garlic paste
1/2 tsp ginger paste
1,5 tsp ground cumin
1 tsp ground coriander
1,5 tsp ground turmeric
1/2 tsp garam masala
1 tbsp tomato puree
1/2 tsp fenugreek (kasuri methi)
1l water or more if you want runnier consistency
- Side dish
Fresh chopped parsley or coriander
- Chop onion not too finely. Wash and drain lentils.
- In a large pan with high sides, heat up oil to medium heat. Add bay leaves and stir for around 30 seconds. Add cinnamon and stir for 30 seconds.
- Add chopped onion and fry until soft and translucent. Add garlic and ginger paste and for around 30seconds.
- Add cumin, coriander, turmeric, garam masala, salt and cook for 30seconds to 1 minute or until spices warm through and become more aromatic.
- Add lentils, tomato puree, fenugreek then stir briefly. Cover with water, bring to boil then reduce heat to simmering point and simmer for around 20-25minutes or until all the water is absorbed.
- Serve with brown rice, salad and some fresh chopped parsley or coriander on top.