Curried Red Lentil Dahl

Karen Elizabeth's Note:

When I first posted this recipe, I hadn't made it, I had posted it for a tag game, but encouraged by the positive reviews it has received, I made it this weekend, and took it as a gift for my friend, who loves hot curries and dahls. Its a little hot for my personal taste, but she loved it! Easy and quick to make, it comes from the Very Easy Vegetarian Cookbook, by Simon & Alison Holst

• Total Time: 35 mins
• Prep Time: 5 mins
• Cook Time: 30 mins

Ingredients:

Servings: 3

• 1 tablespoon olive oil
• 1 large onion, diced
• 1 teaspoon garlic, minced
• 1 large bay leaf
• 1 teaspoon chili powder
• 2 teaspoons curry powder
• 2 teaspoons turmeric
• 2 teaspoons mustard seeds
• 2 teaspoons cumin seeds
• 1 cup split red lentils
• 2 cups water
• 2 teaspoons vegetable stock powder
• salt
• 1 -2 tablespoon chopped coriander, leaf

Directions:

1. Heat the oil in a large pan.
2. Cook onion and garlic, stirring frequently, until the onion has softened and is turning clear.
3. Add bay leaf and spices and cook, stirring continuously, for 1 to 2 minutes longer.
4. Tip in the lentils and the stock (made with the water and the stock powder), bring the mixture to the boil, then reduce the heat to a gentle simmer. Cover the pan with a lid whilst simmering, so that the liquid does not evaporate too quickly.
5. Cook until the lentils are tender, about 25 - 30 minutes.
6. Stir in the coriander and serve.
7. Suggested accompaniments, steamed rice, naan bread, poppadoms.

Reviews

[awalde]

We loved this dahl and my guests appreciated this as well.
It's easy to combine and prepare. I followed the recipe as described, but I had to add more water while cooking as the lentils adsorbed a lot of them.
Thanks a lot for posting this recipe.

[Random Rachel]

My husband loved this recipe - it was way too hot for me though! I also found that I needed to add more liquid as it cooked. Will be making it again with half the seasoning mixture :D For ZWT8.

[CAFrogley]

I really liked this recipe as a side for a roasted pork with mango curry sauce dish -- I used red split lentils (known as Masoor Dal). And, after sauteing the onion, garlic and spices in a cast iron skillet, I put the lentils, just water (had no broth on hand) and the onion-spice mixture into a rice cooker on the rice setting just for fun, to see what would happen. I ended up added another 1/2 to 2/3rds cup of water, and had to open the cooker to stir the lentils a couple of times while it was cooking, but it turned out really well. Next time, I may add some fresh grated ginger and more freshly ground black pepper, but overall, a very nice accompaniment to pork, in particular.