Red lentil dhal recipe for two
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How to make Red lentil dhal recipe for two
Yield = 2Prep 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.
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