Loobish emailed me this morning asking for my dahl recipe so since I was typing it out thought i might as well copy it to here... not much of a strict recipe really though, you can adapt it to suit whatever you have in your cupboard at the time, once theres red split lentils and turmeric you cant really go wrong...
So to start off I just wash the lentils - red split lentils that you can get in any supermarket, give them a good wash til the water runs clear. Then bring them to the boil in a big pot, 2 parts water to one part lentils, adding turmeric, some curry powder, any indian spices you fancy really (lizbob maitra makes hers with just turmeric and its really good too), bit o ground cumin, a bit of fresh grated ginger, sliced onions, tomatoes, anything you want really (you can fry the onions with a clove of garlic before adding the lentils if you can be bothered, I usually just throw them in to boil up). Give it a good stir, turn it down and simmer it until the lentils are soft and broken down, adding water if you need to - depending how soupy you like it. It also thickens as it cools so it's usually good to be generous with the water.
(There's also a tasty variation where you can fry up onions, cumin seeds and mustard seed in a hot pan with some ghee or vegetable oil, until the onions brown and the seeds are popped and then you stir that into the cooked dahl.)
Then when it's off the heat, I just slap a load of chopped fresh coriander in and stir it well. If you have a lot it freezes really well in glad bags. I like to put the thickened version in to freeze and then if you want it soupy you juat add water as it defrosts.
You can have it soupy, with a spoonful of salted butter stirred in before serving with fluffy tilda basmati and a load of Greek yoghurt with ground cumin stirred in.
Or use the thick version on buttery hot toast, or on crackers.
J'Amazing, omg SO making it when I get home!!!
So to start off I just wash the lentils - red split lentils that you can get in any supermarket, give them a good wash til the water runs clear. Then bring them to the boil in a big pot, 2 parts water to one part lentils, adding turmeric, some curry powder, any indian spices you fancy really (lizbob maitra makes hers with just turmeric and its really good too), bit o ground cumin, a bit of fresh grated ginger, sliced onions, tomatoes, anything you want really (you can fry the onions with a clove of garlic before adding the lentils if you can be bothered, I usually just throw them in to boil up). Give it a good stir, turn it down and simmer it until the lentils are soft and broken down, adding water if you need to - depending how soupy you like it. It also thickens as it cools so it's usually good to be generous with the water.
(There's also a tasty variation where you can fry up onions, cumin seeds and mustard seed in a hot pan with some ghee or vegetable oil, until the onions brown and the seeds are popped and then you stir that into the cooked dahl.)
Then when it's off the heat, I just slap a load of chopped fresh coriander in and stir it well. If you have a lot it freezes really well in glad bags. I like to put the thickened version in to freeze and then if you want it soupy you juat add water as it defrosts.
You can have it soupy, with a spoonful of salted butter stirred in before serving with fluffy tilda basmati and a load of Greek yoghurt with ground cumin stirred in.
Or use the thick version on buttery hot toast, or on crackers.
J'Amazing, omg SO making it when I get home!!!
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