This is the very best dal. So rich, with the perfect blend of spices. If you add your favourite vegetable it’s substantial enough to have as a main dish. I would happily eat this every day.
Adapted from Madhur Jaffrey
- 180 g (7/8 cup) red lentils
- 1/4 tsp ground turmeric
- 3/4 tsp salt
- 4 tablespoons vegetable oil
- 4 cardamom pods
- 4 cm (1 1/2 inch) stick of cinnamon
- 2 bay leaves
- 1/2 tsp cumin seeds
- 1 onion, finely chopped
- 2 tsp fresh ginger, grated
- 4 garlic cloves, crushed
- 1/4 tsp cayenne pepper
- 1 vegetable of your choice, lightly cooked and chopped into chunks (e.g. 1 courgette, 1 head of cauliflower, 1 large potato, or 1 small butternut squash)
- Put the lentils in a sauce pan with 750ml water and bring to a boil. Spoon out any foam that appears.
- Add the turmeric and salt, then boil for 45 minutes with the lid slightly open.
- While the lentils are cooking, heat the oil in a separate pan.
- Add the cardamon, cinnamon, bay leaves, and cumin to the oil, and stir for a few seconds.
- Add the onion and fry until it starts to brown.
- Add the ginger, garlic, cayenne, and chosen vegetable chunks, then stir for a few minutes, until the vegetable is tender.
- Pour the contents of the pan into the lentils, and stir gently on low heat for a minute.
- Serve with your favourite type of rice or chapati.
How many EA Tasty Spoons does it get?
- No animal products.
- As far as I know, none of the ingredients are harmful to the environment.
- All of the ingredients are pretty cheap. Lentils are a brilliant low cost protein source. It can be expensive to stock up on spices for the first time, but once you have them they will last for a long time and are very useful to have in the kitchen.
- I think this recipe is very healthy, especially because of the lentils, which provide protein and many types of fibre, and may help reduce risks of metabolic and cardiovascular diseases.
- So so good. This is a family favourite even though my family eat meat. My friends love it too!