Yellow lentil dahl
Prep:
5 mins
Cook:
35 mins
These easy rustic and authentic dish is so absolutely satisfying you will want to make it again and again.
250g dried yellow lentils, soaked overnight in cold water
2 tbsp vegetable oil
1 tsp cumin seeds
Few fresh curry leaves (found in Asian markets)
1 tsp mustard seeds
Pinch asafoetida (optional and found in Asian markets)
Salt, to taste
1 tsp sugar
2 tbsp fresh coriander, chopped
Juice of ½ lemon
1 tbsp Madras paste
2 medium tomatoes, cut into thin wedges
200g tinned chickpeas, drained
Drain the lentils and put in a pan with the water.
Bring to the boil and cook on a moderate heat for approximately 35 minutes or until they are well cooked and have turned mushy.
In a separate pan heat the oil, add the cumin seeds, mustard seeds, curry leaves and asafoetida (if using) and cook for approximately 1 minute taking care not to burn the mixture.
Add the Madras paste and cook for a further 1 minute. Add the tomatoes and tip in the chickpeas and cook for 2 minutes.
Remove the pan from the heat and add all the mixture to the cooked lentils and mix through.
Check the seasoning, and adjust if necessary
Squeeze in the lemon juice and stir through the chopped fresh coriander.
Serve with chapattis, naan or rice.
Serves
4-6
Preparation Time
5 minutes
Cooking Time
35 minutes
Main ingredients
Beans, Vegetables, Lentils, Oil, Spice
Recipe Type
Easy Recipes, Healthy, Vegetarian
Cuisine
Indian
Special Info
Vegetarian
Level of Difficulty
Easy
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