Red Lentil Dhal

Almost caught up! Phew!

Tuesday was Dhal-day in our household – as I had finished work late again – and this is nice and simple.  Usually I would make my own Roti but being mid-week and having other jobs to do when I got home, I cheated  by serving it with coriander naan.  Bit bready, but tasty all the same.  I also did a little brown rice to break it up a little.

This is my favourite food to make for bring and share meals as you can run it up quickly, heat it easily in the microwave at work and the majority of people enjoy it.

Red Lentil Dhal

Red Lentil Dhal Ingredients:

1 tbsp sesame oil

1 large onion, finely diced

2 cloves of garlic, crushed

2 inches of fresh ginger, finely diced

4 cups of vegetable stock (Kallo)

1 cup of dried red lentils

1 tsp cumin seeds (or ground if you don’t have seeds)

1 tsp coriander seeds (or ground)

1 tsp tumeric

5 cardamon pods

1/4 tsp cinnamon

1/4 tsp cayenne pepper

salt and pepper to taste

2 tbsp tomato puree


Add all of the spices to a pestle and mortar and grind until well crushed and combined

Cook the rice ina rice cooker or according to packet instructions

Heat the oil in a large saucepan or stockpot

Once the oil is hot, add the onion, garlic and ginger

Cook, stirring often, until the onions are soft and translucent (about 6 minutes)

Stirring constantly,add the stock, lentils spices and seasoning

Bring to the boil then reduce the heat, cover and simmer for 20 minutes or until the lentils are cooked and tender

Turn on the grill to high with a grill tray inside, sprinkle the naan with water and grill for about 2 minutes turning once

Stir in the tomato puree into the lentil mixture until well combined and heat for a further few minutes

Serve in bowls with the rice and naan

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