SUPER EASY DHAL

RED LENTIL DHAL

There are many ways to cook a dhal. There is no one correct way to do so. We each have have our own preference and our own spin and for this recipe I have drawn inspiration from the Sri Lankan cuisine and their spices. I absolutely love Sri Lankan food and its bold flavours. Head over to my instagram to see a full plate of Sri Lankan typical food.


Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 237 ml red lentils,(Rinsed & drained)
  • 355 ml of water
  • ½ tsp turmeric
  • ½ yellow onion, finely chopped
  • 2 garlic cloves minced
  • ½ thumb of ginger, chopped
  • 1 green chilli ,sliced
  • 4 curry leaves
  • 1 Heaped tablespoon of Whole Mixed Spices (Cumin, Coriander, Peppercorns, Cinnamon Sticks, Cloves, Mustard)
  • *Substitute the whole spices with ground*.
  • 119 ml coconut milk
  • Salt & pepper
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Add the lentils, water to a pot and bring to a boil, then reduce the heat to low and allow for 20-30 minutes until the lentils are tender.


In a pan, dry roast the whole mixed spices for about 8minutes. Constantly stirring so that they don’t burn. Using a pestle mortar ground the spices until coarse just to release the flavour. (Didn't want to ground them because it was going to change the yellow colour I wanted). Set aside


In the same pan, heat vegetable oil and add the onion & curry leaves cook until soft. Add the ginger, garlic, chilli & coarse spices, cook for 3 minutes or so until fragrant. Careful not to burn (reduce heat if necessary)


Add the onions & spices to the lentils, stir and add the coconut milk. Mix everything until the coconut milk is fully incorporated with the lentils. Let simmer on low for 5 minutes.


Season with salt & pepper and adjust seasonings where needed.


Serve with rice, naan or enjoy as is. Add some fresh coriander to serve.


HEYAAAA I’m Tatty. I am a proudly Zimbwabwean and South African and Malawain who is currently living in Dublin. I'm still a student, so I got tired of spending money on takeaways…well more like I could not afford to eat out, so decided to try restaurant look alike meals, hearty meals & nostalgic meals from my tiny kitchen while getting the most out of my €12. I love food, you love food, I love to try new recipes so do you..So why not eat our way around the world from our own dinning table huh….


SUPER EASY DHAL

RED LENTIL DHAL

There are many ways to cook a dhal. There is no one correct way to do so. We each have have our own preference and our own spin and for this recipe I have drawn inspiration from the Sri Lankan cuisine and their spices. I absolutely love Sri Lankan food and its bold flavours. Head over to my instagram to see a full plate of Sri Lankan typical food.


favorite
print
rate

Prep 30 minutes
Total 40 minutes
Serves
US | Metric
Ingredients
  • 237 ml red lentils,(Rinsed & drained)
  • 355 ml of water
  • ½ tsp turmeric
  • ½ yellow onion, finely chopped
  • 2 garlic cloves minced
  • ½ thumb of ginger, chopped
  • 1 green chilli ,sliced
  • 4 curry leaves
  • 1 Heaped tablespoon of Whole Mixed Spices (Cumin, Coriander, Peppercorns, Cinnamon Sticks, Cloves, Mustard)
  • *Substitute the whole spices with ground*.
  • 119 ml coconut milk
  • Salt & pepper

Add the lentils, water to a pot and bring to a boil, then reduce the heat to low and allow for 20-30 minutes until the lentils are tender.


In a pan, dry roast the whole mixed spices for about 8minutes. Constantly stirring so that they don’t burn. Using a pestle mortar ground the spices until coarse just to release the flavour. (Didn't want to ground them because it was going to change the yellow colour I wanted). Set aside


In the same pan, heat vegetable oil and add the onion & curry leaves cook until soft. Add the ginger, garlic, chilli & coarse spices, cook for 3 minutes or so until fragrant. Careful not to burn (reduce heat if necessary)


Add the onions & spices to the lentils, stir and add the coconut milk. Mix everything until the coconut milk is fully incorporated with the lentils. Let simmer on low for 5 minutes.


Season with salt & pepper and adjust seasonings where needed.


Serve with rice, naan or enjoy as is. Add some fresh coriander to serve.


HEYAAAA I’m Tatty. I am a proudly Zimbwabwean and South African and Malawain who is currently living in Dublin. I'm still a student, so I got tired of spending money on takeaways…well more like I could not afford to eat out, so decided to try restaurant look alike meals, hearty meals & nostalgic meals from my tiny kitchen while getting the most out of my €12. I love food, you love food, I love to try new recipes so do you..So why not eat our way around the world from our own dinning table huh….