Simple Red Lentil Dahl
This simple dahl recipe has been shared with us by Karla D'Lima from Lala's Kitchen. It is an Indian soup that her family enjoys with curry. Dahl is such a versatile dish with so many variations and adaptations. This recipe, however, is simple for a reason. It is to be served as an accompaniment, meaning its purpose is to simply complement a really nice, flavoursome curry, providing flavours that do not overpower the curry. This dahl comes out runny, but it will thicken up over time like in the picture. It also makes a lot, so you can freeze the rest for another curry night.
Recipe Tester Feedback: "This dahl has a great flavour without being spicy. A huge bonus when you need to please young kids and adults alike. It was so easy to prepare and is mostly just pantry staples, so it'll be our go-to when the fridge is bare." - Tama
No: Gluten / Dairy / Egg / Nuts
Preparation Time 15 minutes
Cooking Time 25 minutes
Can be frozen
- onions - 2, peeled and halved (approx. 180g)
- garlic cloves - 2, peeled
- ginger - 5g, peeled
- olive oil - 30g
- turmeric - 1 tsp, ground
- fenugreek - 1/2 tsp, seeds
- curry leaves - 2 sprigs, with leaves, left on the stalk for easy removal
- lentils - 310g, red, well rinsed
- salt - 3 tsp
- water - 900g
- fresh coriander - leaves, to garnish
- Add the onions (2), garlic cloves (2) and ginger (5g) to the bowl. Chop Speed 7 / 3 seconds. Scrape down sides.
- Add the oil (30g) to the bowl. Program 2 minutes / 100C / Speed 2.
- Add the turmeric powder (1 tsp), fenugreek seeds (1/2 tsp) and curry leaves (2 sprigs) to the bowl. Program 2 minutes / 100C / Speed 2.
- Add the lentils (310g), salt (3 tsp) and water (900g) to the bowl. Program 20 minutes / 100C / Reverse+Stirring Speed, measuring cap on.
- Remove the curry leaves using the stalk. Move the dahl to an insulated server to keep warm until ready to serve.
- Serve garnished with coriander leaves.