Prep 35 mins
Cook 1 hr
A great lentil recipe, to accompany curries, a wonderful blend of spices that is a great addition as a side dish to any Indian Curry. Made by memory after having watched the cook make this many times when I was a child. Serves 4-6
- 8 ounces yellow lentils (channa dhal)
- 2 medium onions, diced small
- 2 garlic cloves
- 2 teaspoons black mustard seeds
- 1⁄2 teaspoon chili powder
- 1 teaspoon turmeric
- 1 tablespoon coriander
- 1 teaspoon cumin
- salt and pepper
- Wash lentils and pick out all the brown bits (as otherwise this will color the dahl a brown color).
- Wash; place in a medium saucepan and cover with water 3-4 inches above lentils. Simmer for 45 minutes (lentils should be very soft when cooked), skimming the foam off the top of the water occasionally. Top up with extra water, if necessary.
- Strain lentils, retaining the liquid. Blend lentils with some of the liquid in blender until smooth. Add more water if necessary--blend should be like a thick paste. Put to one side.
- Place oil in medium saucepan. Add the mustard seeds and cook stirring until the seeds start to pop. Immediately add the onions and garlic. Cook, stirring until onions are soft. Add all the spices; stir and cook for another minute or two. Add the pureed lentils and stir well until fully mixed.
- This freezes extremely well. Serve with curry and rice as an accompaniment.
I made half a recipe and used yellow mustard seeds. Will try black next time.
Wonderful! I used brown lentils as that was all I had. I added the tumeric and and 1tsp ground ginger (I did not have fresh) to the simmering lentils. This is definately going in my special recipe section.
very good and easy too. i added some celery and peas into it. and added a bullion cube to my lentils and found that was enough salt for the whole dish, no more needed. very versitile and fun.. and delicious.