- Hearty & Grounding
- Mains
- Vegan
- Prep 10 min
- Cook 30 min
- Serves 4
Comfort in a bowl. The lentils fall apart into a soft, golden stew, and the spiced oil poured over the top at the end makes it sing.
Ingredients
For the dal
- 250 g red lentils, rinsed
- 1 litre water
- 1 tsp ground turmeric
- 1 tbsp grated fresh ginger
- 2 garlic cloves, crushed
- 1 tsp salt
- 400 g can chopped tomatoes
- Juice of 1 lemon
For the spiced oil
- 3 tbsp oil
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 2 garlic cloves, sliced
- 1/2 tsp chilli flakes
To serve
- 300 g basmati rice
- Fresh coriander
- Lemon wedges
Method
- Cook the rice according to the packet instructions.
- Put the lentils, water, turmeric, ginger, garlic, salt and tomatoes in a large pan and bring to the boil, skimming off any foam.
- Simmer for 20 to 25 minutes, stirring now and then, until the lentils have collapsed into a thick, soft stew. Add a splash of water if it gets too thick.
- Stir in the lemon juice and taste for salt.
- For the spiced oil, heat the oil in a small pan, add the cumin and mustard seeds and wait until they pop. Add the sliced garlic and chilli and fry for 30 seconds until golden.
- Pour the sizzling oil over the dal, scatter with coriander, and serve with the rice and lemon wedges.
Leave a Reply