A comforting dahl recipe made with tomatoes, red lentils and fresh coriander - perfect for these colder days. Make this and thank us later!
Shopping & prep list
2 tsp cooking oil
one medium white onion – finely sliced
3 fat cloves garlic – peeled and crushed
Thumb size piece of ginger – peeled and grated
365g red split lentils
40g tomato puree
400g tin chopped tomatoes
25g butter (or vegan substitute)
1 dsp freshly chopped coriander
2 tsp black mustard seeds
½ tsp fenugreek seeds
1 ½ tsp garam masala
¼ tsp chilli powder
3 tsp caster sugar
1 ½ tsp salt
1 ½ Litres water
- Heat 2 tsp of cooking oil in a large saucepan. Fry the onions gently for 10 mins until caramelised (being careful not to burn). Add the mustard seeds, fenugreek seeds, ginger and garlic and fry for a further 2 mins – stirring frequently.
- Take off the heat, then add the lentils, chopped tomatoes, and tomato puree. Stir well, and add 1 ½ Litres of water. Put the pan back on the heat and gently simmer for approximately 45 mins until the lentils are cooked (they should be tender). Add the salt and sugar.
- For the Tarka - Heat the butter with a splash of cooking oil in a small saucepan. Add the garam masala and chilli powder and fry for approximately 30 seconds. Mix into the dahl and add with the freshly chopped coriander. Stir thoroughly and check the seasoning to taste. Enjoy!