THE BEST DAHL EVER
By Hannah Penn
I’m always on the lookout for recipes to try out, and this has been one of my favourites for a while now. It’s super easy, cheap, vegan and the recipe makes loads, so why not give it a go? You can easily double everything to make a big batch, and it goes perfectly with naan, chapati or rice.
- 1 tablespoon vegetable oil
- 1 large brown onion
- 2-4 cloves garlic
- 2-3 inch piece ginger root (or 1 tablespoon of ginger puree)
- 4 cups vegetable stock
- 1 cup dried red lentils
- 1 teaspoon cumin
- 1 teaspoon ground coriander
- 1 teaspoon tumeric
- ¼ teaspoon ground cardamom
- ¼ teaspoon cinnamon
- ¼ teaspoon cayenne or chilli powder
- 2 tablespoons tomato puree
- Heat the oil on a medium setting in a big saucepan.
- Chop the onions and garlic finely (and grate the ginger), then add the onions, garlic and ginger to the saucepan and cook for 5 minutes or so.
- Add the spices and cook for a couple of minutes, making sure to stir constantly, then add the lentils and stir everything well.
- Add the stock (slowly!) and bring to the boil. Once it’s boiling, cover the pan and turn down to a low heat. Cook for about 25 minutes, or less if you prefer ‘al dente’ lentils.
- Depending on how ‘soupy’ you like your dahl, you might want to cook off some of the water (or add more) to give it a thicker or thinner consistency. Also give it a taste at this point - you might want to add in a bit of salt.
- Add the tomato puree and mix everything really well, then turn off the heat and let it sit for a couple of minutes.