Lucy's Friendly Foods

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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