Ginger & lime pickle dhal
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 4
Skip to ingredients
Ingredients
- 2 tbsp vegetable oil
- 1 onion, finely chopped
- 3 garlic cloves, finely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ¼ tsp turmeric
- 2 x 400g cans green lentils, drained and rinsed
- 350ml reduced salt vegetable stock
- 3 tbsp lime pickle
- 10g coriander, chopped, or torn
- naans, to serve (optional)
Method
- STEP 1
Pour the vegetable oil into a deep frying pan on a medium heat. Once shimmering, tip in the onion and cook for 15 mins until softened. Add the garlic, cumin, coriander and turmeric, and cook for 3 mins.
- STEP 2
Pour in the lentils and stock, mix well and bring to the boil. Reduce to a simmer and leave to bubble for 15 mins, stirring occasionally. Stir through the lime pickle, coriander and some seasoning.
- STEP 3
To freeze, leave to cool completely, then transfer to a freezer-proof container. Will keep frozen for up to three months. To reheat, tip into a large flame-proof casserole dish and begin to thaw on a low heat. Once it is mostly defrosted, turn up the heat to medium, stirring often, until piping hot. Serve with naans, if you like.
