Lentil Dahlby Jo Serves 3-4 as a main meal
It may look like there are a lot of spices in this dish, but it is really very easy to cook. I like to buy a jar of the pre-prepared ginger and keep it in the fridge until I need it. This is a great dish served with rice and/or chappatis, or as a side dish with a vegetable curry.
1 cup red lentils
750 ml water
1 large onion, finely chopped
2 garlic cloves, minced
2 tsp ginger, grated
1 tsp vegetable stock powder
1 tsp cumin, ground
1 tsp garam masala
1 tsp turmeric
2 cardamon pods
2 bay leaves
1 cinnamon stick
Salt to taste
Handful of freshly chopped coriander
Fry onion and garlic in a saucepan until soft
Add the ginger, cumin, garam masala and turmeric. Continue cooking for a further minute.
Add the water, lentils, stock powder, cardamom pods, bay leaves and cinnamon stick.
Cook over a low heat, for approximately 20 minutes, stirring occasionally.
The dahl should still be fairly loose when cooked, it will thicken as it cools.
Remove the bay leaves, cinnamon stick and cardamom pods (if you can find them!). Check seasoning and add a little salt if required.
Stir through the fresh coriander when ready to serve.
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