Another chilly damp evening when summer salads for supper are a dispiriting idea. Dhal is a dish I could eat at all times and in all weathers. But my own simple version is not very exciting and can work best as a side dish, especially for committed meat eaters. This recipe is more complicated but delicious and interesting enough to be a main meal with no complaints. In fact, there were sighs of pleasure and second helpings all round when we tried this last night.
It is an Ottolenghi recipe,slightly adapted by me, and one which now will be on my list of Best Evers. Cheap,easy,filling and vegetarian.
Spicy Red Lentils - enough for 2-4 at least - any left over you can thin with water to make soup
200g red lentils washed under the tap,then covered with water and left for 30 mins
A bunch of fresh coriander,divided into stalks and leaves.
50g ginger
1 chilli,red or green
3 cloves garlic
1 small onion
1 & 1/2 tsps mustards seedsI
1& 1/2 tsps ground cumin
1&1/2 tsps ground coriander
1 tsp turmeric
300g ripe tomatoes,skinned and chopped
10 curry leaves- these can be stored in the freezer and used from frozen if you find a supplier
Lime or lemon juice
50 g butter
2 tsps sugar
Salt
It is an Ottolenghi recipe,slightly adapted by me, and one which now will be on my list of Best Evers. Cheap,easy,filling and vegetarian.
Spicy Red Lentils - enough for 2-4 at least - any left over you can thin with water to make soup
200g red lentils washed under the tap,then covered with water and left for 30 mins
A bunch of fresh coriander,divided into stalks and leaves.
50g ginger
1 chilli,red or green
3 cloves garlic
1 small onion
1 & 1/2 tsps mustards seedsI
1& 1/2 tsps ground cumin
1&1/2 tsps ground coriander
1 tsp turmeric
300g ripe tomatoes,skinned and chopped
10 curry leaves- these can be stored in the freezer and used from frozen if you find a supplier
Lime or lemon juice
50 g butter
2 tsps sugar
Salt
- Chop the coriander stalks,ginger,garlic,onion and chilli together or blitz in a processor- you want a fine mixture but not a paste
- Heat a heavy pan and put in the mustard seeds. When they are popping, add the ginger,garlic etc mixture with some sunflower oil and cook it all on a gentle heat, stirring, for about 10 mins till soft.
- Add the ground spices and chopped curry leaves and cook again 5 mins or so.
- Now add the lentils plus their soaking liquid, the tomatoes, sugar and just a pinch of salt.
- Let it all simmer gently for at least 30 mins or until the lentils are soft. Watch the liquid level and add a little more if you need to, but bear in mind you want a fairly thick result.
- When you are happy with the consistency, squeeze in half a lemon or lime,a tsp salt, a knob of buttter and the finely chopped coriander leaves.
- Taste,adjust as you like and eat with thick yogurt, mixed with grated cucumber if you like, chappatis or rice or just some crusty bread.
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