Dahls are actually super quick and simple to make. They’re also a great way to use up whatever you have left in the cupboard, fridge or freezer. You can add in any veg you like (I use frozen peas but a frozen mix of vegetables would also work really well), perhaps roasting some in the oven and stirring through at the end.
I learnt the basics of Indian cooking from a lesson at Mandira’s Kitchen. It was such a great lesson; teaching us how to use spices, how to create amazing bold flavours, how to be flexible in cooking and, most importantly, how to save a curry if it hasn’t quite turned out how you hoped! I’ve always loved dahls as they can be really easy to pack in nutrition, but I could never get the flavours right. However, after my class with Mandira, I now feel confident in saying this dahl is both nutritious and delicious! Mandira’s Kitchen is based in a beautiful spot in Surrey Hills and is an amazing local business. If you’re interested in their lessons or their delicious frozen curries, head over to their website. (This isn’t an ad or anything, I just think what they do is wonderful!)
Serving: about 6 portions
Timing: about 30 minutes
Ingredients
1 mug of red lentils (doesn’t matter the size of the mug, so long as you use the same size for the water)
2 mugs of cold water (feel free to increase the amount. The ratio of lentils to water is 1:2)
4 big salad tomatoes, quartered
Thumb signed piece of ginger, grated
3-4 cloves of garlic, grated
2 teaspoons ground turmeric
Generous amount of salt
1-2 tablespoons ghee (or any other oil/butter)
1 red onion
2 teaspoon cumin seeds
2 teaspoon coriander seeds
½ teaspoon mustard seeds
1 teaspoon fenugreek seeds
½ teaspoon ground garam masala
2 teaspoons mixed pickle (you can leave this out if you don’t have it, but it does add to the flavour. You can find it at any supermarket, probably in the world food aisle.)
Mug of peas
2 handfuls both spinach and kale
Salt and pepper to taste
Fresh coriander, chopped (optional but if using, use as much as you like!)
Juice 1 lime (optional)
Method
1. Add the lentils, water, tomatoes, grated ginger, grated garlic, turmeric and salt to a large pan. Bring to the boil and then lower the heat. Allow the lentils to cook for about 10-15 minutes or so. All the water should be absorbed and the lentils nicely broken down and creamy. You can add in more water if needed.
2. While the lentils are cooking, add the ghee to a frying pan. Once melted, chop the onion quite finely and add in. Fry for a couple of minutes before adding in the cumin seeds, coriander seeds, mustard seeds, fenugreek seeds and ground garam masala. Cook until the onions and the spices brown slightly.
3. Once the lentils are cooked and the water has been absorbed, add in the onions and spices, along with the peas, other greens and/or other vegetables you are using.
4. Cook the dahl on a low heat for another few minutes or until everything is warmed through. Stir frequently so nothing sticks to the bottom and feel free to add more hot water. I like my dahl fairly thick, but you may like it quite thin. Neither are right, it’s simply preference!
5. Once everything is warmed through, take off the heat before adding the lime juice and fresh coriander. Again, stir through before serving with rice.