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: | |
Recipe author: | JuliaBalbilla |
First published: | 21st January 2013 |
A spicy daal recipe from British Onions
Ingredients
Printable 🖨 shopping 🛒 list & 👩🍳 method for this recipe
- 1 Litre/1.75 pints water
- 1 Large white onion, roughly chopped
- 2.5cm/1inch Piece root ginger, peeled, finely chopped
- 1 Teaspoon turmeric
- 1 Teaspoon cumin seeds, roughly crushed
- 200g/7oz Canned chopped tomatoes
- 300g/10oz Red lentils
- Salt and ground black pepper
Topping
- 2 Tablespoons vegetable oil
- 2 White onions, thinly sliced
- 1 Clove garlic, finely chopped (optional)
- 1 Teaspoon cumin seeds, roughly crushed
- 2 Teaspoons black onion seeds
- One quarter to half teaspoon dried crushed red chilli
- Pinch turmeric
- 150g/5oz Natural yogurt
- Small bunch fresh coriander to garnish
Method
- 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.
- Put the lentils into a sieve, rinse with cold water, drain and then add to the saucepan with plenty of salt and pepper.
- Bring back to the boil then simmer for about 30 minutes, stirring from time to time until the lentils are soft.
- 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.
- Add the garlic, if using, the seeds and spices and fry for 3-4 minutes more, stirring until browned.
- 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.
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