Email to Cyan      

Recipe Categories: Varava's HOME PAGEAPPETIZERS BAKES BBQ BBQdessert BEVERAGES BREAD BREAKFAST CAKE CANDY CASSEROLES CURRIES DESSERTS DETOX DIPS ENTERTAINING FAMILYMAIN FRITTERS NOODLES NOTSOHEALTHY ONEPOT PASTA PROTEIN PULSES-usingdried RICE RICE-Risotto SALAD-Accompaniment SALAD-dressing SALAD-meal SALSAS SANDWICHES SAUCES SNACKS SOUP SOUPSandSTEWS STIRFRY VEGETABLES WORKLUNCHAPPROPRIATE

Dahl




Source of Recipe


adapted from Manjula






Recipe Introduction


I prefer this one as a side dish, but my children like it as a main. Serve with rice or quinoa. Can also serve as a filling for (gluten free) toasted sandwiches.





List of Ingredients



• 2-3 cups yellow, red or brown lentils, rinsed well and soaked if you like
  
• 1-3 pieces ginger
  
• 1-2 curry leaves or 1 small bayleaf
  
• 2 tsp tumeric
  
• 1/2 green chilli (optional)
  
• water
  
• pinch salt
  
• 1 onion, finely chopped
  
• 2 tbsp oil (I use olive)
  
• 1/2-1tsp mustard seeds
  
• 1/2 tsp cayenne pepper
  
• pinch chilli flakes (optional)
  






Instructions



1. Place lentils with water, pinch salt, ginger, curry leaves, turmeric, and halved chilli in a pot. The water should be 3/4-1 inch (1 fingernail) over the dahl.
   
2. Bring to the boil. Cover with a lid and turn down to low. Boil 5-10 minutes until soft and water is reduced (if not tender add more water and keep boiling but it should be). Drain if needed.
   
3. Heat oil. Add the mustard seeds. When they pop add cayenne pepper, chilli flakes and onion.
   
4. Stir over a low heat until fragrant and onion translucent.
   
5. Add whole contents of pan to the lentils and stir well. Leave 1/2 hour to soak in all the flavours.