Red Lentil Dhal
Equipment
- Stainless steel deep skillet
Ingredients
- 500 g Red lentils, dry
- 2 Red medium onion, chopped
- 800 ml Tomatoes, chopped
- 4 tsp Olive oil
- 2 Garlic cloves
- 2 tsp Ginger root, grated
Spices
- 2 tsp Garam masala
- 0.5 tsp Coriander, ground
- 0.5 tsp Cumin, ground
- 2 tsp Turmeric
- 0.5 tsp White pepper
- 0.5 tsp Chilli flakes
Optional Side Dishes per Serving
- 50 g Boiled Rice (50g Uncooked +177 cal (Fat 0g Carbs 39g Protein 3g)
- 1 Wholemeal Wrap + 212 cal Fat 6.8g Carbs 29.7g Protein 6g)
Instructions
- Place the rinsed lentils in a large saucepan covering the lentils with temperature water. Turn the heat to medium and allow the lentils to cook for 20 minutes.
- Meanwhile, heat the oil in a medium skillet set over medium heat.
- Add the onions and garlic and cook until the onions become tender.
- Add all the spices and mix well. Then add the tomatoes to the pan.
- Once the lentils are cooked, drain off any excess water. Stir the curry mixture into the pot of lentils.
- If you like it creamy, add a can of coconut milk.
- Garnish with cilantro; serve with basmati rice, naan or wholemeal wrap
Notes
- I have tried this recipe with various pans and pots but currently, I prefer using my stainless steel deep skillet with a glass lid to start the onion mixture and finally add the lentils in it.
- I always cook six portions or even more for batch freezing or to leave extra portions for the next day.