I call this my go-to dahl because it’s my definite go-to for any occasion. The dish is not overwhelmed by a lot of spices so it goes perfectly with any curry such as Dhaba chicken or spinach and cheese curry, or other dishes such as Joojeh kebabs, grilled halloumi or a meze spread.
The dahl can be made in advance as the flavours will develop over time. It can also be made in a large batch and frozen for an easy meal in the future. You could even let it down with some stock and have it as an impromptu soup lunch!
Go-to Dahl
Ingredients
Instructions
-
Rinse the lentils in water 2-3 times until the water runs clear.
-
Put the rinsed lentils in a saucepan with a crack of black pepper and ¼ teaspoon of turmeric. Fill the pan with water and set to simmer until the lentils are done. This should take about 15 minutes. Drain the lentils and set aside.
-
In a frying pan, add the vegetable oil, 8-10 curry leaves and 1 tsp of cumin seeds. Heat to a medium heat until the cumin seeds start to pop.
-
Add 1/4 tsp of asafoetida, 1 tbsp of curry powder, and 1/2 tsp of chili powder. Fry for 30 seconds stirring to make sure nothing catches. If it seems too dry you can add 1 tbsp of water.
-
Add the drained lentils and enough water to make a loose sauce consistency. Simmer for 5 minutes.
-
Add the chopped tomatoes and check for seasoning.lentils need a lot more salt than you think!
-
- Serve topped with chopped coriander leaves.
