This dhal recipe was made last month on one of James Martin's Saturday Morning TV programmes. He made it with along with a prawns with butter curry sauce recipe.
We love lentils in our house and really love the comforting creaminess of a dhal. The flavours in this recipe are perfectly balanced and it goes incredibly well with your favourite Indian main and side dishes.
Tip
- This dhal recipe is easily adapted if you’re cooking for less or more people.
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How to make this Dhal
Ingredients
- 2 tbsp vegetable oil
- 1 onion, chopped
- 5cm piece fresh ginger, chopped
- 3 cloves garlic, chopped
- 2 tsp black mustard seeds
- 1.5 tsp ground turmeric
- a small handful of coriander, rough chopped
- 2 tsp garam masala
- salt and freshly ground black pepper
- 250g red lentils
- 750ml water
- a small bunch of coriander, roughly chopped, to garnish
- a few mint leaves, roughly chopped, to garnish
- a sprinkling of nigella seeds, to garnish
- 1 lemon, juice only, to garnish
Instructions
- Add the vegetable oil to a large saucepan over a medium to high heat. Then add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
- Stir in the ginger and garlic, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1 to 2 minutes.
- Add the lentils and water, then reduce the heat to a simmer and cook the lentils for 45 minutes until tender. You may have to add a little more water, depending on how large your pan is.
- Finish the dhal with the herbs, nigella seeds and a squeeze of lemon.
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Dhal
Equipment
Ingredients
- 2 tbsp vegetable oil
- 1 onion chopped
- 5cm piece fresh ginger chopped
- 3 cloves garlic chopped
- 2 tsp black mustard seeds
- 1.5 tsp ground turmeric
- a small handful of coriander rough chopped
- 2 tsp garam masala
- salt and freshly ground black pepper
- 250 g (8.8 oz) red lentils
- 750 ml (3 ¼ cups) water
- a small bunch of coriander roughly chopped, to garnish
- a few mint leaves roughly chopped, to garnish
- a sprinkling of nigella seeds to garnish
- 1 lemon juice only, to garnish
Instructions
- Add the vegetable oil to a large saucepan over a medium to high heat. Then add the chopped onion and fry, stirring regularly, for about 10 minutes, or until soft and golden.
- Stir in the ginger and garlic, and fry for another minute, then add the mustard seeds, turmeric, coriander and garam masala. Season well and cook the spices for 1 to 2 minutes.
- Add the lentils and water, then reduce the heat to a simmer and cook the lentils for 45 minutes until tender. You may have to add a little more water, depending on how large your pan is.
- Finish the dhal with the herbs, nigella seeds and a squeeze of lemon.
Notes
- This dhal recipe is easily adapted if you’re cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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