Healthy Garlicky Red Lentil Dhal

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Healthy Garlicky Red Lentil Dhal

This recipe will ensure you seriously contribute to global warming, so take it easy and don’t sit too close to anyone!!!!
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Course Main Course
Cuisine Indian
Keyword Garlic dish, Lentil Dhal
Servings 4

Ingredients

  • Ingredients Serves 4 as a side or 2 as a main
  • 250 g Dried red lentils
  • ½ Onion
  • 1 red chilli small & mild
  • 2 tsp Minced ginger
  • 1 tsp Minced garlic
  • 1 tsp Cumin powder
  • 1 tsp Coriander powder
  • ½ tsp Garam masala
  • ½ tsp Turmeric powder
  • ½ tsp Salt
  • ¼ tsp Black pepper
  • 1 tbsp Tomato puree
  • 10 Cherry tomatoes
  • 2 tbsp Moonlight Sweet Garlic Pickle
  • 1 tbsp Fresh coriander chopped

Instructions

  • Put the lentils into a large saucepan, add plenty of water and simmer for 20 minutes until soft, topping up with more water as necessary. Drain
  • Slice the onion thinly then fry in a little vegetable oil for around 10 minutes, stirring often, until soft and beginning to take on a little colour
  • Deseed and finely dice the chilli, then stir it in along with the minced garlic and ginger
  • Sprinkle the cumin, coriander, garam masala, turmeric, salt and pepper in and cook for 1 minute
  • Next tip the lentils back into the pan along with the tomato puree and 200ml water
  • Cook for around 5 minutes
  • Quarter the tomatoes and stir through, then let everything cook until the water has been mostly absorbed
  • Stir the fresh coriander and Moonlight Sweet Garlic Pickle through and serve with naan bread for scooping it up
  • Serving Suggestion
  • To add a little extra interest to this dish, prepare a simple garlic tarka to drizzle over the top at the point of serving. Simply slice a garlic clove thinly and add to a small saucepan along with 1 tbsp of oil, ½ tsp black mustard seeds and 1 dried red chilli. Let everything cook until the seeds begin popping and the garlic is just beginning to turn golden (30-60 seconds). Spoon over the top of the dhal.

Notes

Expert Tips
• You can swap vegetable oil for any other flavourless oil, such as sunflower or groundnut. Olive oil is not ideal for this recipe though, as it is not flavourless
• The recipe presented above creates a mildly spiced dhal. Feel free to up the spice level by using a hotter chilli or adding in a little chilli powder
• There’s no need to soak the lentils before cooking
• But don’t forget to cook the red lentils first before proceeding with the rest of the recipe. This is essential to ensure a soft and creamy texture is achieved
• This is a great recipe to make ahead of time. Once cooked, let it cool then transfer to the fridge for up to 3 days (or freeze for up to 3 months)
• Our Gunpowder Hot Garlic Pickle can alternatively be used in this recipe with great success,
 
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