Prep 10 mins
Cook 15 mins
Nice as part of a curry meal or could be served as a dip with crisp veggies.
- 1 cup red lentil, rinsed and drained well
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon ground cumin
- 1 teaspoon ground coriander
- 1 teaspoon ground cardamom
- 1⁄2 teaspoon turmeric
- 1 large onion, finely chopped
- 1 garlic clove, crushed
- 1⁄4 cup vegetable stock
- 1⁄2 lemon, juice of
- 1⁄4 cup chopped of fresh mint
- 1 teaspoon salt
- Bring 3 cups water to the boil in a covered pan over high heat. Add the lentils; stir well.
- Reduce the heat to medium and boil lentils with the lid half on, for 10 minutes or until tender.
- Heat the oil in a heavy based pan over medium heat for 1 minute. Add the mustard seeds and cook just until they start to pop. Add the cumin, coriander, cardamom and turmeric; stir over the heat for 1 minute.
- Add the onion and garlic and cook for 5 minutes, or until soft, stirring occasionally.
- Add the stock, lemon juice, mint salt and cooked lentils. Bring to the boil, stirring continuously.
- Serve at once.
We liked this a lot, but we didn't think that it was "spicy" as the name implies. I did leave out the mint because we don't enjoy the flavor of fresh mint, but we did not think that leaving it out would effect the "spiciness" of the dhal. If I were to make this again, I would probably add some ground red pepper, or more spices to give it some more flavor. Thanks for posting!