Lentil dahl with spiced onions

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Lentil dahl with spiced onions
Lentil dahl with spiced onions
Servings:Serves 4
Calories per serving:337
Ready in:1 hour 15 minutes
Prep. time:15 minutes
Cook time:1 hour
Difficulty:Average difficulty
Recipe author:JuliaBalbilla
First published:21st January 2013
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A spicy daal recipe from British Onions


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Ingredients

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Topping

Method

  1. Pour the water into a medium saucepan, add the chopped onion, ginger, turmeric and cumin seeds then add the tomatoes and bring to the boil.
  2. Put the lentils into a sieve, rinse with cold water, drain and then add to the saucepan with plenty of salt and pepper.
  3. Bring back to the boil then simmer for about 30 minutes, stirring from time to time until the lentils are soft.
  4. About 10 minutes before you are ready to serve, make the topping by heating the oil in a frying pan, add the onions and fry gently for 5 minutes until softened.
  5. Add the garlic, if using, the seeds and spices and fry for 3-4 minutes more, stirring until browned.
  6. Spoon the lentils into bowls, top with spoonfuls of yogurt, the onion mixture and torn coriander leaves to garnish. Serve with warmed naan bread or chapattis.

Variations

If you are on a diet then fry the onions for the topping in a pan with spray oil to reduce the calories even more.

See also

Peeling ginger

There is no need to peel ginger. As a result of attending a Thai cookery demo, we have learnt that peeling ginger is unnecessary unless for aesthetic purposes as the skin is high in fibre and full of flavour. However, do remove any bits that have become tough or woody.

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This recipe originated from the recipe section of British Onions

Many thanks to British Onions for kindly giving Cookipedia permission to use the recipes from their website.