As my Indian wife always says, “There’s no other dish that’s more comforting than a plate of dahl and rice!” Lentils and rice are a staple in any Indian household. Lentils are super healthy and it can be made a vegan dish by using olive oil instead of ghee. They are also cheap and easy to store so you always have a pack in reserve.
The recipe below is one that my wife’s aunt, Marina, showed me how to make a few months ago when she visited us from the UK.
250 g Red lentils
1 Red onion (finely chopped)
25 g Fresh grated ginger
16 g Garlic (finely minced)
2 Tomatoes (finely chopped)
1 tsp Jeera (whole) (Cumin seeds)
1 tsp Black mustard seeds
2 tsp Turmeric powder (haldi)
2 tbsp Ghee
2 tbsp Fresh coriander leaves
1-2 Green chillies
3.5 dl Water
Salt and pepper to taste
- Soak the red lentils in cold water overnight.
- Drain the water.
- In a pan, add the water, lentils, onion, ginger, garlic, tomatoes, green chillies, salt, pepper and turmeric powder. Cook for 20 minutes on a medium to low heat. If needed, add some water for a more soup like consistency.
- In a skillet, warm up the ghee, add the mustard seeds, cloves and the cumin seeds.
- When the mustard seeds begin to splutter, transfer the mixture into the dahl and stir well.
- Add the finely chopped coriander leaves just before serving.