Red Lentil Dahl 🇮🇳

 

There are many types of dahl and different ways of making it.  I like this simple version, adapted from a recipe given to me by Bernie, a former colleague of mine whose French wife used to play duet with me on the violin and her on the piano.  We have lost touch over the years, but his dahl recipe lives on.  I've made some changes to the ingredients in his original recipe, such as using olive oil instead of ghee and dried chillies instead of fresh chillies.  Perfect with a plate of basmati rice or take it to a curry night to make your vegetarian friends happy.  This dahl tastes even better the following day after being cooked, left covered in the refrigerator and reheated.

Makes about 2 litres / 68 fl oz

INGREDIENTS

• 250g / 9oz red lentils, washed and rinsed
• 2 tablespoons olive oil
• 2 teaspoons cumin seeds
• 1 teaspoon fenugreek seeds
• 1 sprig curry leaves
• 3 dried red chilles
• 1 large onion, finely chopped
• 2 teaspoons ground coriander
• 2 teaspoons ground turmeric
• 2 teaspoons palm sugar
• 1 tablespoon tamarind paste
• 4 cups water
• 1 teaspoon sea salt
• a handful of baby spinach leaves

METHOD

1. On low heat in a large saucepan heat oil and then add mustard seeds, cumin seeds, fenugreek seeds, curry leaves and dried red chillies.  Stir and lightly fry for a minute or so.
2. When the seeds begin to pop, add chopped onions, ground coriander and ground turmeric.  Stir the ingredients and fry for a few minutes until the onions begin to brown.
3. Add the red lentils.  Continue to stir fry for another 5 minutes until the lentils are well coated in the spice mixture.
4. Add about 4 cups of water to the lentil mix.  Stir well and bring to a boil.
5. Add salt, palm sugar and tamarind paste.
6. Turn heat down to simmer.  Cover and cook gently until the lentils soften to the desired consistency - not too watery, not too dry.
7. Just before serving, stir in spinach leaves.