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How to make Red lentil dhal recipe for two

Yield = 2
Prep time: 0:15
Cook time: 0:25
Total time: 0:40

Ingredients

  • 3/4 cup (150g) dried red lentils, washed, drained
  • 2 teaspoons Whole Cumin Seed
  • 2 teaspoons ground turmeric
  • 1/2 teaspoon mustard seeds
  • 1/4 teaspoon chilli powder
  • 1 tablespoon sunflower oil
  • 1 small onion, thinly sliced
  • 2 garlic cloves, finely chopped
  • 2 teaspoons grated fresh ginger
  • 1/2 x 400g can chopped tomatoes
  • 1/2 teaspoon caster sugar
  • 50g baby spinach leaves
  • 1 tablespoon chopped coriander
  • Naan bread, to serve
  • Mango chutney, to serve

Method

  • Step 1 Place the rinsed lentils in a saucepan and cover with cold water. Bring to a simmer and cook for 5 minutes, then drain and rinse saucepan.
  • Step 2 Return the saucepan to medium heat. Dry-fry the cumin seeds, ground turmeric, mustard seeds and chilli powder, stirring, for 30 seconds or until the mustard seeds start to pop.
  • Step 3 Add the oil to the pan of spices, then add the onion, garlic and ginger and cook, stirring, for 2-3 minutes until the onion softens slightly.
  • Step 4 Add the tomato, sugar and drained lentils, then simmer for 15 minutes, stirring regularly to prevent catching and adding a little water if the dahl becomes too thick, until the lentils are tender.
  • Step 5 Stir through the spinach leaves and chopped coriander, then serve with naan bread and mango chutney.