Go-to Dahl
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!
- 200 g red lentils (rinse in water to remove any dust etc.)
- 1 tsp turmeric powder
- crack of black pepper
- 1 tbsp vegetable oil
- 8-10 fresh or frozen curry leaves (avoid dried curry leaves as they don't have enough flavour)
- 1 tsp whole cumin seeds
- 1/4 tsp asafoetida powder
- 1 tbsp curry powder (e.g. Kitchen King)
- 1/2 tsp cayenne chili powder
- 100 ml water (more may needed depending consistency)
- salt to taste
- 1/2 medium tomato chopped
- 1 tbsp fresh coriander chopped
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 ΒΌ 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.