Creamy spiced dhal

Prep: 10 mins Cook: 55 mins

Easy

Serves 4
Dhal is super-easy and cheap to make - plus lentils are really good for you, so it's a winner from all sides

Nutrition and extra info

  • Vegetarian
  • Vegan

Nutrition:

  • kcal478
  • fat16g
  • saturates9g
  • carbs63g
  • sugars5g
  • fibre6g
  • protein26g
  • salt0.38g
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Ingredients

  • 2 tsp mustard seed
  • 2 tsp cumin seed
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 onion, finely diced
    Onion

    Onion

    un-yun

    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 4 garlic clove, crushed
  • 2½ cm fresh root ginger, grated
    Ginger

    Ginger

    jin-jer

    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 7 cardamom pods
  • 400g red lentil, rinsed and drained
    Lentils

    Lentils

    len-til

    The lentil plant (Lens Culinaris) originates from Asia and North Africa and is one of our oldest…

  • 400ml can reduced-fat coconut milk

Method

  1. In a large saucepan, on a low heat, toast the mustard and cumin seeds until they give off a nutty aroma; be careful not to burn them. Set aside in a bowl. In the same pan, heat the oil over a low heat and soften the onion, garlic and ginger with the cardamom pods for 10 mins, adding a little water if they look like they might burn.

  2. Tip the lentils and toasted seeds into the pan, then stir for a couple of mins before pouring in the coconut milk and enough water to cover it all well. Bring to the boil, immediately cover the pan, turn it down to a low heat and leave to simmer for about 45 mins, stirring every now and then to make sure the mixture is not sticking. If it starts to become too thick, add a little more water. Serve with warmed pitta bread.

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Comments (6)

KeinEngel's picture
0

I thought this recipe was bland, even with extra dried chilli flakes in it, I won't be making it again

sarahtheginger's picture
4

I made the dahl this afternoon, I added some dried chilli flakes and some salt in the beginning and a tsp of garam masala towards the end. It was delicious! As other people have mentioned, it needed more water and stirring to stop the lentils from sticking to the pan.

julesthenorweegie's picture

I made this the other day and it came out wonderfully! I used half of the lentils suggested, and probably more water than stated in the recipe, but it worked :D
Here's my blog with the result http://julesthenorweegie.blogspot.nl/2013/06/creamy-spiced-dahl.html
I will definitely make this again :D There are some pretty neat dahl recipes here on BBC food :)

ward_rosie's picture
4

Lovely recipe but needed a bit of salt adding to it, next time I'll do this during the cooking. Also, it produced a huge quantity!

Lemonyginger's picture
2

I didn't particularly rate this recipe, it's stodgy and not that tasty. I probably wouldn't make it again.

ladywebb's picture
5

I made the dhal to go with a spiced fish recipe, but this was the star of the show. It was very easy to make, but you need more than just 'enough water to cover', at least one pint over the 45 minutes simmering time. It needs to be stirred often to stop it sticking. Delicious!

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