There are loads of different recipes for dahl (or dal depending on the spelling) out there depending on the flavours and textures that you’re looking for.
This recipe came off the side of a packet of lentils, its quite a firm texture, rather than a more soupy texture of dahl.
250g white lentils – soaked for 1 hour
½ tsp turmeric
½ tsp chilli
1 tsp ginger
|1 tsp butter
1 tsp cumin
1 chopped onion
2 tbsp fresh coriander
Cook soaked lentils in 855ml water, bring to the boil and simmer for 20 minutes
FoodieTip – make sure that you keep an eye on the simmering, I’ve had lentils burn to the bottom of the pan a couple of times from taking my eye off the ball!!
Add turmeric, ginger, chilli, salt and simmer for another 10 minutes
In a separate pan, heat the butter and add the cumin seeds and onion until they are lightly browned then add this to the dahl and stir well
Garnish with fresh coriander and serve with basmati rice or naan bread