Delicious Dhal

I’ve always struggled with making knockout curries – I guess they’re not in my cooking comfort-zone and that spicing just isn’t in my genes. To be honest, my last attempt at a chana masala was particularly disastrous…. a recipe never to be repeated!
So, inspired by a recipe in this month’s Jamie Magazine I thought I’d start with a basic dhal and hopefully regain my confidence. This dhal is simple, oh so cheap to make and is ultimately comforting. It’s a great dish to base the rest of an Indian feast around, particularly when pepped up with some relishes and chutneys.
Delicious Dhal (dairy-free, egg-free, nut-free, peanut-free, soya-free, sesame-free, gluten-free, vegetarian and vegan)
serves 4
  • 200g red lentils
  • 1/4tsp turmeric
  • 1 tbsp fresh ginger, roughly chopped
  • 2 tsp roasted curry spices (or garam masala)
  • 1 tsp cumin seeds
  • 1 clove garlic, finely chopped
  • 1 large dried Kashmiri chilli, finely chopped (or 2 small dried chillies)
  • 2 tbsp sunflower oil

– Rinse the lentils.

– Cover with double the amount of water.

– Add the ginger and turmeric.

– Bring to the boil, reduce heat to a simmer and cook until the lentils are soft and squishy. (Be sure to skim the scum off the top of the pan during the simmering.)

– Stir in the curry powder.

– Meanwhile heat the oil in a small pan. Add the garlic, chilli and cumin seeds. Cook until fragrant.

– Pour over the lentils and stir in.

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Welcome. I'm a Cordon Bleu trained chef and mother with a passion for cooking vegetarian food. All recipes featured here are dairy, egg, and nut-free, thus 'accidentally' vegan, as my children are allergic to those. My aim is to recreate any dish, even what seems impossible, but free of the ingredients we can't have, and log my exploits here. Please browse what is now several hundred recipes. All the recipes posted (unless stated) are my own creations.

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