Saturday 30 March 2013

For Hazel (and anyone else who is interested): Lentil dhal

With thanks to the late and very much missed Steve Neville, whose recipe it originally was and who shared it with me many years ago now.  RIP, Steve.

Lentil dhal
splash of olive oil
Two shallots, peeled and finely chopped
1 tsp grated fresh ginger
1 garlic clove, finely chopped
1 tsp of ground coriander
Half tsp each of chilli powder, tumeric and cinnamon
1 tsp Marigold low salt vegetable bouillon powder (ar any other appropriate vegetable stock)
Boiling water
Black pepper
200g lentils (I used red)

Wash the lentils.
Heat the oil in a pan, add the onion, ginger and garlic and fry gently.
Then add the coriander, tumeric, chilli and cinnamon and fry for one or two minutes, stirring all the time.
Add the lentils, stir well.
Add the Marigold and some boiling water, until the lentils are covered.
Simmer until the lentils are cooked - you might need to add more water. It should be the consistency of thick porridge. Give it a stir now and again to prevent sticking.
I don't add any salt, but you could, if wanted.

This freezes well so make the full amount and save what you don't use for another day.

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