Dhal is one of my favourite things to eat. It’s up there with chocolate. There’s something so perfect about that tasty gloop that makes me a happy girl.
And yet I am constantly on the search for a better recipe; constantly looking for the ultimate dhal. Have you seen it? Send it my way, as a recipe and I will happily test it out.
Today’s dhal has a beautiful colour, but is slightly too mild in flavour for my tastes or lack thereof. Serve it up with some tasty bread such as naan or roti. My partner preferred his in some wraps. And don’t forget that fresh coriander, because it’s my favourite herb and I put it on everything except my breakfast.
- Leave 2 cups red lentils to soak in water overnight.
- The next day, drain and then pour into a pot. Season, and then add ½ tsp turmeric and 2 tsp curry powder, then cover with water and bring to the boil. Once boiling, reduce the heat and simmer for 20-30 minutes.
- Meanwhile, heat some oil in a frying pan. Add 4 smashed garlic cloves and 1 onion (chopped) along with 1 tsp mustard seeds and 2 tsp cumin seeds. Heat until everything is sizzling and popping.
- Once the onions have begun to get translucent, add in a punnet of chopped cherry tomatoes and stir well. When the tomatoes have lost some colour, remove from the heat. Using an emulsion blender, make into a paste, then add this paste to the lentils.
- Cook the lentils for another 10 minutes, or until cooked. Serve with some vegan roti or similar. Some people also like to have rice with their dhal, but I enjoy it plain.