Simple Red Lentil Dahl

This Simple Red Lentil Dahl is an Indian soup that my family enjoys with the curries we eat. The beauty of dahl is that it is such a versatile dish to make; there are so many recipes with variations and adaptations that you can add / remove to suit your tastes. However this dahl recipe, given to me by my sister-in-law, is simple for a reason – it’s an accompaniment dish meaning its purpose is to simply compliment a really nice, flavoursome curry. The reason for this is because I believe that if both the curry and dahl have masala in them, the taste gets a bit too much. This dahl provides flavours that do not overpower the curry.

My son loves dahl with rice and any meat (not necessarily curry – think roast chicken, sausages, and the likes) while my family enjoys it with the Chunky and Creamy Beef Curry. I hope you enjoy it too 🙂

Prep and Cooking Time – 25 minutes 

INGREDIENTS

– 2 onions (180g)
– 2 garlic cloves (10g)
– 1 teaspoon minced ginger (5g)
– 30g olive oil
– 1 teaspoon Turmeric powder
– 1/2 teaspoon Fenugreek seeds
– 2 sprigs fresh curry leaves
– 2 cups of red lentils (315g)
– 1200g water
– 3 teaspoons salt
– coriander leaves, to garnish

 

METHOD

Add onion, garlic and ginger to the TM bowl and chop 3 sec / speed 7. Scrape the sides of the bowl.

Add onion and sauté  2 mins / 100oC / speed 2.

Add fenugreek seeds, turmeric powder and curry leaves. Sauté 2 mins / 100oC / speed 2.

Add red lentils, salt and water. Cook 20 mins / 100oC / reverse / speed soft.

Place in your ThermoServer to keep warm until ready to serve.

NOTES AND VARIATIONS

This dahl comes out runny but it does thicken up over time like in the picture. It also makes a heap so you can freeze the rest for another curry night.

2 Comments

  1. What kind of lentils do you use – canned, soaked or plain dry?

  2. Dried red lentils. You can get them from Coles or cheaper when bought in bulk at a specialty grocer 🙂

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