"Dhal, the Indian word for ‘lentils’, are a mainstay of Indian and Pakistani cuisine. You will find dhal prepared in varying ways depending on the region you are in, but all will be delicately spiced and slightly stew-like in texture."
Serves 4-6
200g (7oz) red lentils
2 Tbsp vegetable or sunflower oil
1 onion, peeled and finely chopped
2 garlic cloves, peeled and finely chopped
2.5-cm (1-in) piece fresh root ginger, peeled and grated
½ tsp chilli flakes
1 Tbsp tomato purée
2 large tomatoes, roughly chopped
500ml (18 fl oz) boiling water
Salt to taste
Juice of 1 lemon
1 large handful fresh coriander, finely chopped
For the spice mix:
2 tsp mustard seeds
1 tsp fenugreek
2 tsp coriander seeds
2 tsp cumin seeds
2-3 long red chillies, roasted, to serve
Rinse the lentils and leave to soak in cold water while you prepare the spice mix.
In a small, dry pan heat all the spices until aromatic and starting to pop, about 1-2 minutes. Transfer to a mortar and pestle or spice grinder and grind to a fine powder. Set aside.
In a large non-stick saucepan heat the oil. Add the onion and sauté for a further 30 seconds. Stir in the tomato purée, shopped tomatoes and the water. Drain the lentils and add to the pan. Bring to the boil and simmer, stirring occasionally, for about 40-45 minutes or until the lentils are cooked and most of the liquid has been absorbed. Remove from the heat, season to taste with salt and stir in the lemon juice and coriander. Serve warm, garnished with roasted red chillies.
Text and recipe copyright © 2008 Pippa Cuthbery and Lindsay Cameron Wilson
Photographs copyright © 2008 New Holland Publishers (UK) Ltd
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