Ginger & lime pickle dhal
Serves 4
Easy
Prep:
Cook:
Fry the onions in this punchy dhal slowly to add maximum flavour. Ideal for batch cooking, it will keep frozen for up to three months - perfect for busy weeknights
Skip to ingredients
- 2 tbsp vegetable oil
- 1 onionfinely chopped
- 3 garlic clovesfinely chopped
- 1 tsp cumin seeds
- 1 tsp ground coriander
- ¼ tsp turmeric
- 2 x 400g cans green lentilsdrained and rinsed
- 350ml reduced salt vegetable stock
- 3 tbsp lime pickle
- 10g corianderchopped, or torn
- naansto serve (optional)
Nutrition: Per serving
- kcal211
- fat9g
- saturates1g
- carbs19g
- sugars3g
- fibre7ghigh
- protein9g
- salt0.29g
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.
