Dahl is a traditional comforting and delicious vegan Indian dish that is enjoyed as a staple in many Indian and South Asian households. Today's recipe is a red lentil Dahl, however it Dahl can be made in many variations with a variety of lentils or split peas, including red lentils, yellow lentils and split chickpeas. It can also be made with added veg as I have done, including onions and tomatoes.
Ingredients:
- Olive oil
- Rice
- 2 white onions (diced)
- Roughly 1/2 inch of fresh ginger (grated) (you can use more if you prefer)
- Fresh garlic cloves (roughly 4-7, finely chopped)
- 300g dried red lentils
- 800ml veg stock
- 1 can of chopped tomatoes
- 1/2 can of coconut milk
- 1 fresh lime
- Packet of fresh coriander (finely chopped)
- 2 tsp turmeric
- 2 tsp ground cumin
- 2 tsp garam masala
- Salt and pepper
- (optional) cardamon pods
- (optional) chicken masala powder
- (optional) dry star aniseed
Method:
- In a pot, fry the diced onions and garlic for around 4-5 minutes before adding all of the spices. If the onions become very dry from the spices, then add a few drops of water to them.
- Pour the 800ml of veg stock onto the onion and spice mixture in the pot.
- Wash your lentils before adding them into the pot and stir.
- Cook the lentils in the pot for around 10 minutes stirring occasionally. They will begin to absorb the water and thicken.
- Add in the chopped tomatoes and coconut milk and stir.
- Add in the fresh coriander.
- Leave to simmer for around 15-20 minutes, stirring occasionally. The Dahl should begin to simmer down and thicken. If if is too thick early on then add some more coconut milk or water to achieve your desired consistency.
- If needed, add some more salt and pepper. You can also add some lime juice now.
- Add some fresh coriander or aniseed or lime to garnish and enjoy! (Also, don't forget to cook some rice or naan bread for serving too).